Osaka-born chef Mitsunobu Nagae has worked at some of the most celebrated Michelin starred restaurants in Tokyo, Paris and New York - including L’Atelier de Joël Robuchon New York and Shun - the contemporary French restaurant, created by Michelin-starred Chef Alain Verzeroli. Expect to dine on a weekly changing six-course tasting menu and a rotating selection of seasonal a-la-carte dishes - served in a gorgeous dining room with plush blue and green velvet seating, elegantly contrasting dark and light wood accents and retro brass lighting.
Dine on inventive high-end French “haute cuisine” with traditional Japanese ingredients and cooking techniques with dishes such as roasted squab with a bourbon sauce; grilled fluke with lemon puree white asparagus topped with creme fraiche and scallop tartare with a pastry topping and a savory sorbet made with beets and gazpacho.
French food with Japanese influences
Poached lobster marinated with vanilla dressing, nutmeg, rosemary; roasted squab with a bourbon sauce and red miso glaze ; grilled fluke with lemon puree white asparagus topped with creme fraiche and scallop tartare with a pastry topping and a savory sorbet made with beets and gazpacho
The Sterling Mason cocktail made with banana-infused rum, espresso muscovado syrup & coconut water and The Marie Antoinette with lychee, raspberry, rose, raspberry vinegar, herbal water, grass-fed whole milk & citrus.