"After formal training in the US, the chef-owner launched J Parc in 2023. His 10-course prix-fixe aligns with the seasons, presenting audacious creations that celebrate local vegetables and Japanese seafood, underpinned by French, Italian and American techniques. Mildly sweet bread made with chestnut flour is a nod to the harvest season. Ask for counter seats for up-close views of the chef at work in the semi-open kitchen." - Michelin Inspector
This is the best fine dining that I ever had, vibes, foods, people are grateful especially the chef and waiter they are so so so nice~
-Wiz the winter menu
Max S.
Google
Creative cuisine that fuses French techniques with local ingredients and splashes of oriental flavors. Peppercorn beef tartare and abalone dishes were a highlight. Chef is very friendly and used to work at Per Se!