The sensibility of "just as it is" expressed in each plate
Our Chefs 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 the 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 daily with our unique partnership with the supplier.
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 the theme. Our philosophy is that good wines should complement with our food which holds true on our wine list. It 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. We want our customer to enjoy the dining experience with pure comfort. Our chefs would customise a menu fitting in your dietary requirement using the freshest seasonal ingredients shipped from Japan in limited quantity.
*Menus above are only samples. They are subject to change without notice based on seasonality of ingredients