The MICHELIN Plate : good cooking
Fresh ingredients, capably prepared: simply a good meal.
The chef, who for a long time was second-in-command at Passage 53, concocts Italian-inspired cuisine with influences from France, as well as his native Japan. He only works with the finest ingredients, using them to produce original and creative dishes, such as Breton langoustine tails topped with a cider and confit lemon emulsion.
- MICHELIN guide inspectors
Michelin Travel Partner will process your email address in order to manage your subscription to the ViaMichelin newsletter. You may unsubscribe at any time by clicking the unsubscribe link included in the newsletter. Find out more about managing your data and your rights