This place is more french fusion than classic french. The chef recreates french dishes with Asian ingredients/spices. Luckily, the food is correctly fusion, than confusion.
First, I love the space. I love high ceilings and how the decor is very classy. Great place for both day and night.
Soft-boiled egg appetizer: Coconut water braised Kurobuta pork cheeks | Honshimeiji mushrooms | Marsala & bone marrow sauce - A runny egg served with kurobuta pork cheeks and mushrooms in a rich sauce...it is a dish hard to fault.
Uni tagliotini: strictly for uni fans. I can eat uni in all ways, in any style. so this dish works for me. You can also get this dish in a main course portion and gorge yourself silly with the uni.
Note: one random friday evening, they actually ran out of uni (Gasp!) and I had to eat the crab capellini instead, not that it was bad at all.
The few times I've been there, I can always get a table. The restaurant is busy but not impossible to get a table.
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