The sky-blue colour scheme connotes the evening sky; Möbius strips placed on each table symbolise eternity. The cuisine of Chef Hideaki Imahashi and the desserts of the pâtissier Shoko Hirase complement each other in a contemporary interior. The prix fixe menus in which the two partners co-star are beautiful and burst with creativity, weaving together a tale of food producers, terroir and the seasons. L’aube’s recent move from Higashi-azabu to Roppongi opens a second chapter for this French restaurant.