The opening was delayed due to the Corona disaster, but we had time to think about what we really wanted to do. For lunch, we're doing a mini-course menu so that people can relax after viewing the art. In the evening, we serve classic French dishes such as choucroute and bacon, sausage and lentil stew, and cheese quiche a la carte. Rather than a special anniversary occasion, I would like people to stop by casually at dusk when they want to go out for a drink.

The lunch, which is full of seasonal vegetables, has been well received and is often full to capacity. Many of the vegetables come from farmers we know or from relatives, so we want to use them carefully. For example, on a day when we get a lot of arugula, I try to cook it while taking its flavor into consideration, to find the best way to enjoy it.
Focusing only on the deliciousness of the food without unnecessary decoration on the plate. Enjoy the honest French cuisine that reflects the chef's personality.

Owner-chef Masakazu Higashino
After 17 years of training at a French restaurant in Kyoto, which is frequented by gourmets, he opened his own restaurant in 2021.