Having recently left his position as Head Chef at the celebrated Parisian restaurant Clown Bar, Tokyo-born Sota has made his name serving some of the most innovative, elegant and creative cuisine in France - blending Japanese finesse and skill with French cuisine and ingredients to create cult dishes such as claves brain in dash and yuzu; foie gras pithivier; and red mullet in squid ink tempura. At his 'homely' restaurant expect to dine on a daily-changing neo-bistro menu of bold, Japanese-accented hearty French cuisine - simple, creative fare in an unassuming yet convivial setting. Diners are arranged around a huge communal table (there are also clusters of smaller tables) carved from of a single piece of smooth wood.
Creative contemporary French cooking, cross-cultural cuisine
Duck pithiviers, a hearty puff pastry filled with duck breast and foie gras accompanied by tangy date and yuzu purée.