Summary: A serene minimalist room frames seasonal plates of wild vegetables made with heart
Set in a sleek, serene space, the menu unfolds as a living field in miniature. The chef harvests wild grasses and flowers each day, turning the bounty into a cohesive sequence that celebrates seasonality, restraint, and gratitude. Appetizers arrive as small landscapes carved with brushlike strokes, while the main act features rice cooked in a traditional stove and roasted sardines, all threaded with a gentle, sometimes witty, warmth that makes the room feel personal and alive.