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Hagatsuo Tataki with Cilantro and Lime Leaf Vinaigrette, Island Jalapeño, 1,600 yen. Tree kale, with its delightful greens and shapes in the herb sauce, matches the freshness of the Hagatsuo!
November 1, 2022 open
Even though I had researched in advance that it was in the back of an apartment building, "Are you sure this is the right place?" and excitedly open the door. The first thing you feel upon entering the restaurant is an indescribable sense of elation, like when you arrive at a nice restaurant in an unfamiliar country, relying on your own senses.
Kenta Inui, owner
After working at popular European, Chinese, craft beer and natural wine restaurants, he became a traveling chef. Encountered an ideal space and opened his own restaurant.
A counter and two tables in a sand beige space that was originally a gallery and was gradually DIY'd. The minimal furniture is tastefully arranged. Behind the symbolic dining table, the owner, Mr. Kenta Inui, who is called "delusional exotic chef" by his fellow chefs, is in charge of cooking.
hand drip. Enjoy this fruit-flavored drink with Japanese sweets made with dried hawthorn fruit.
I've never been abroad before, so it's really a fantasy (laughs). (Laughs) "I have never been to a foreign country before, so my cuisine is not bound by the rules that say it has to be this way. Surprisingly, the base of his creative dishes, such as Moroccan salad bursting with the aroma of herbs, fresh fish fillets topped with Asian flavors, and freshly grilled pork with raspberry sauce, is based on European techniques.
I believe that by maintaining an unshakeable foundation, I can combine any elements of ethnic and Chinese cuisine. I want to express something new and interesting on the plate, while also cherishing the inspiration of the various chefs I met during my time as a traveling chef," says Inui. says Inui. Enjoy the luxury of such an original space.
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