Innovative fusion

A chef trained in Italy and at a two-star restaurant offers French and Italian cooking with Japanese and Chinese touches

From 8 pm ■ Bar / à la carte

Wine bar: fine wines by the glass with salads and small plates, alongside our sommelier

No improvisation without the basics

Respect for technique and history: European cooking at the core, with a restrained fusion of Japanese and Chinese

A relaxed, modern space

A calm natural single-slab counter over 6 m long — solo guests very welcome

Local × Italian & French produce × season

Mainly Japanese ingredients from the region, plus seasonal produce from around the world

Private yet open private room

Our glass-walled private room is private yet airy — ideal for family dinners and business entertaining

A rising young chef × an experienced sommelier

A young chef from a two-star kitchen and a seasoned sommelier: enjoy carefully chosen dishes with wine, other drinks or non-alcoholic pairings

500+ wines in stock, many grand vins

Dom Pérignon / Opus One / Ramonet / Comtes Lafon / Coche-Dury / Leroy / Méo-Camuzet / Fourrier / Comte Georges de Vogüé / Georges Roumier / Haut-Brion / Mouton Rothschild / Margaux / Latour / Cheval Blanc / Petrus / Guigal / Sassicaia / Gaja / DRC

Menu

Executive Chef

Daisuke Horie

Our rising young chef from a two-star kitchen and our experienced sommelier look forward to welcoming you. We aim for a relaxed atmosphere and friendly service, so first-time and solo guests feel at home.

Local × global ingredients

Italy-trained, two-star background: innovative fusion

Ingredients not produced in Japan come from abroad, while we value nearby produce with food miles in mind — a hybrid approach to building each dish.

Always 500+ wines

Dom Pérignon / Opus One / Méo-Camuzet / Leroy

Our argon-gas dispenser prevents oxidation, so you can enjoy high-end wines by the glass. Opus One, the five First Growths, Burgundy and Médoc First and Second Growths — one of the best selections in the Tama area.

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