Easygoing restaurant featuring upmarket, local takes on old-school Western dishes.
"Chef Koga bills his fare as “novel yet nostalgic yoshoku”. This means he incorporates modern techniques into old-school methods to pursue new directions in flavour. Exhibit A is Koga’s use of a decompression cooker. Vegetables are fresh and seafood moist, permeated with umami. Time and effort are spent preparing the demiglace sauce to bring out its body. The skills of an artisan in step with his times come to life in his cuisine." - Michelin Inspector
Chee Kaan Cheng
Kero Yon
Eiichi Hakkaku
Kongphop Wongkaew
eiichi hakkaku
Edward Chen
PEACE LOVE
チッチョリーナチビ