This “Japanese reinterpretation of authentic French cuisine” ticks a lot of boxes for those in search of Japanese harmony with a touch of French flair. In a restaurant with a small, chef-facing counter and an itimate scattering of tables, the food is certainly the main event, from a small number of pre-prescribed menus.
Scallops with a celeriac and truffle dressing or Zuwai crab with fennel and lobster jelly might be followed by snapper complemented with lobster and slivers of truffle or top of the range Ozaki A5 wagyu with seasonal vegetables and a Madeira sauce. Beni burnt cheesecake is a popular finish, or perhaps a plate of cheese, Matcha tea or simply coffee and petits fours. Staff can occasionally lack charm if a bit stretched, but oenophiles give a thumbs up to a corkage fee that weighs in at $80 a bottle but includes a one-for-one policy which means this is waived for every bottle of wine ordered from their list.
+65 9159 3177
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