The dishes here are creative French cuisine that Tamura says, "I am conscious of creating new tastes by combining unexpected ingredients. The dishes are completed by drawing out the individuality of a variety of ingredients, such as the amuse, which incorporates Japanese flavors like matcha green tea. For the evening's main course, a whole Kameoka Nanaya duck is purchased and aged for two weeks to enhance its flavor, and the bones are used in the broth.

Not only the utensils but also cutlery such as steak knives are the work of the artist, and one can sense his strong desire to make the food more palatable. The restaurant also offers a wide selection of classic wines and non-alcoholic cocktails that go well with the dishes.