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"The red and purple inflorescence of perilla leaf reflect in the pure white of the plate. Orient clam is par-cooked with steam. Butter awakens the umami of the succinic acid in the sauce, bringing it together. Roasted temple juniper berries are agreeably fragrant, forming a lasting impression of the aromas of herbs and spices." - The MICHELIN Guide
French cuisine with Japanese ingredients, innovative dishes, 2 Michelin stars