Dans un cadre moderne et convivial, situé au coeur de Tokyo dans le quartier de Ichigaya. Une cuisine d’inspiration au gré du marché et des saisons, mettant en valeur de nombreux produits issus de l’agriculture biologique.
So that guests will recognize and enjoy the full taste of each ingredient, Olivier puts his greatest efforts into his cuisson. Also, because sauces are such an important aspect of French cuisine, Olivier is especially careful to prepare each sauce to heighten the seasonal flavors of the main ingredient.
Olivier always respects the seasonal ingredients and offers straightforward, simple, beautiful dishes. His attention to the fine details of his home-made approach can be seen even in the bread and butter served during the meal. He bakes his own bread each day using natural yeast, and his original butter is made from fresh milk from Hokkaido.
Of course, everything from his chicken and veal broths to his desserts, sablé cookies, and sorbets are all home made.
