MICHELIN GUIDE

Only an omakase menu is offered, put together by the chef based on the budget and preferences of the customer, who must have made a booking. Most ingredients come directly from the producers, and the dishes are based on a natural motif. The winter dish made with turnips is an expression of his desire to serve “fresh and fragrant dishes that have the aroma of the soil as borne on the wind.” Enjoy your meal in a private room inside a Japanese house with Western furniture.