Behind the Dishes
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2020.12.17WeaveRaw cuttlefish, Ikura, lemon caviar, mandarin, bitter olive oil, salt flower Cold broth Clear cuttlefis…
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2020.08.31【Menu】Please refer the menu of one day in August 2020. *The menu may change day by day.
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2020.08.24A soy veilThis dish was born twice, the first by the side of Michel Troisgros in Roanne, where we spent weeks developing…
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2020.08.24HamoWe, in Mediterranean Sea, have also a sort of Hamo we call it Murène, it is not so popular, and historically t…
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2020.06.09Chamomile scented SawaraThe Sawara fish is brined and dried a bit to concentrate it’s flesh. Then marinade for 24 hours with a mixed o…
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2019.11.20【MENU】Photography ：Lionel Beccat Please refer the menu of one day in November 2019. *The menu may change day …
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