Summary: Two tasting menus for three tables, with a glass-walled kitchen and bold, narrative dishes.
Guests enter a small dining room where two tasting menus define the evening, served to just three tables with meticulous service from dressed waiters. A glass-walled kitchen lets diners observe the chef team shaping creative plates that blend Japanese ingredients with refined European technique. Signature courses include beets formed into a crimson rose with foie gras, and a smoked oyster set on a foamy Roquefort wave, while ageing and fermenting expand the palate.