Yosuke Akasaka studied for years under Pierre Gagnaire. From this legend of the French culinary world, Akasaka inherited the avant-garde sensibility that inspires his creativity. Combining seafood with meat and vegetables with fruit, Akasaka teases out unexpected qualities of the ingredients with which he works. While Gagnaire chose a table for his logo, Akasaka favours a house for his motif. The subtext is the same: a space that evokes the feelings of home, comfort and belonging; hence the name of the restaurant.