A superb creamy soup served at Hirayama Steak counter. The courses are fixed, the way it should be to guarantee quality and service. The soup is served, a classic French soup, thick yet velvety. The preparation, I guess plenty of butter, or cream, a roux, a potato starch to thicken it, or even Beurre Manié, and voila, ready to serve with a few chives to accent the taste and temperature.