A highly anticipated opening from the chef behind one of the hottest restaurants in Paris, who's reimagining classic French cuisine.

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. 

Ideal For

Creative contemporary French cooking, cross-cultural cuisine

Signature Dishes

Duck pithiviers, a hearty puff pastry filled with duck breast and foie gras accompanied by tangy date and yuzu purée.