
PR
September 18, 2022 open
Chef Moichi Okuda, who has worked as a culinary school instructor for 27 years and has experience training in Paris, opened his own bistro. The main dish of chicken on the bone, which has become a classic favorite, is cooked slowly over time to remove excess subcutaneous fat, resulting in a fragrant skin and a juicy meat.
Sauteed Tamba Ajiwai chicken with beautiful crispy skin and honey mustard. For main course, choose between fish or meat dishes
He entertains his guests with his simple gourmet food and lighthearted storytelling. Lunch starts from 2,090 yen, and dinner starts from 2,840 yen, where you can choose the number of items and combinations according to your hunger level.
Surrounded by cute posters of Raymond Savignac, leisurely meals with family and friends will nourish your soul.
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