Concept

Dishes built up through several steps are served on large platters. The Kuruma Prawn Macaroni Gratin uses a broth drawn from the prawns themselves for its Americaine sauce. The Thick-Cut Bando Mochi Pork Loin Saute weighs over 450g and comes with a red wine ginger sauce.

The wine list runs to around 50 labels, centered on France and reaching the New World, with Burgundy especially well stocked. From whites that suit seafood to reds that are balanced rather than heavy, there is a bottle for every dish.

The room is on the first basement floor, with glass walls and a high open ceiling. Artworks hang on the walls. There are 8 counter seats and 5 tables for four. The loft area can be reserved for 7-8 guests.