Osaka, Japan

¥¥¥ ・ French

MICHELIN Guide's Point Of View

The chef is always trying to think up flavours that people won’t tire of. The set menus consist of a large number of items in small portions, and he keeps the use of oil and salt to a minimum. He adds a touch of sourness or bitterness with vinegar and herbs to bring balance to the dishes. In the spring, the signature dish is lobster spring rolls garnished with flowers; in autumn, it’s cold tournedos Rossini.

Facilities & Services

• Air conditioning
• Counter dining
• Interesting wine list