Cuisine

Why Go?

In an open and bright dining room, chef Takao Inazawa is serving Japanese-accented cuisine with incredible precision and balance, like this panko-crusted blood sausage (10€) perfumed with Japanese curry, or veal sweetbreads glazed with sweet eel sauce. There are a few vegetarian creations, but the menu is heavy on meat and fish dishes. There’s an excellent wine list featuring Villemade, Dard et Ribo, Souhaut, L’Anglore and other natural wine producers.