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Reviewed May 27, 2017

My two travel companions (a Canadian and an ex-patriot Japanese) and I (British) found this place by chance. We were attracted by a description (in very good English) of the restaurant's principles on their street display outside. They have, it seems, a determination to source...the very best of locally available ingredients and to focus on seasonal produce. The interior comprises a bar and several tables on raised floors. The atmosphere was cosy and friendly. It appears to be very popular with small groups of young women. The dishes on the menu seem to involve a fusion of Japanese and European style and ingredients with a particular nod to Spain as many of the items were, like tapas, ideal for sharing. The main thing to say is that we found it hard to stop ordering as everything was so delicious, though I would single out the Braised pork simmered in sweet soy sauce based broth as being sensationally good. But other dishes such as the Octopus Ceviche and the Garlic rice with aged Chiya beef were also great. The red and white house wines, which I believe were Japanese, were, in the words of my Canadian companion, 'Exactly what you want a house wine to be.' The service was friendly and efficient, but the waiting staff should be advised to remove empty dishes from the table more promptly. (My only criticism). We all felt that the prices were very reasonable considering the quality of the ingredients and the obvious skill of the kitchen staff. Of all the many restaurants we visited during a two-week trip this was the one we would most like to return to.More

Date of visit: May 2017
Reviewed April 26, 2017 via mobile

The place has a nice atmosphere and elevator music. This is the worst dinner we ate in our trip to Japan. Very high priced + cover charge of 400 yen ( they write on the menus that they will give you a free appetizer )...We got each 3 cherry tomatoes in a plate. The potato salad was not made fresh. It looked so uninviting. The other dishes were just ok . Don't go.More

Date of visit: April 2017
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