The sensibility of "just as it is" expressed in each plate
Executive Chef Shimono and Head Chef Kitade exploits the most exceptional and selective seasonal ingredients that have been delivered on every single day in extremely intimate quantities, using a comprehensive cooking style to unveil the avant-grade flavours of the Japanese French cuisine on our guests' plates. We also take this opportunity to raise awareness of the various unnoticeable yet valuable ingredients from Japan.
Our Executive Chef Shohei Shimono maintains great relationships with producers across Japan. The seasonal vegetables are sourced directly from the Oshima Farm in Nagano, where surrounded by the Japan Apls. Most of our seafood is sourced from Tsukiji market and delivered to Hong Kong daily.
Our wine list emphasizes on "harmony" rather than "insistence"
We believe a good wine cellar should not be a big museum which stores amazing individuals but lack in uniqueness, ability to appeal the guest and most importantly the compatibility with a theme. Our philosophy is that good wines should complement with our food which holds true on our wine list. The wine list consists more than 300 labels, chosen by its food pairing ability and exclusiveness, mainly focused on small production and boutique French wine with its delicacy, elegance and quality.
We appreciate the beauty of Omakase menu. Chef Kitade wants our customers to enjoy the dining experience with pure comfort. We will customise a menu fitting your dietary requirement with the freshest seasonal ingredients from Japan.
*Menus above are only samples. They are subject to change without notice based on seasonality of ingredients