AU GAMIN DE TOKIO

After three weeks of bad weather and after dire catches had depleted fish stocks, we suddenly needed to feed 40 people. The result was our specialty of "Corn Mousse with Fresh Sea Urchin Royale." The two blend well together, creating a smooth, rich taste. Friends of the chef rear cattle in Hokkaido. Our staff go out to these farms to train and learn about livestock on the ranch. They also get to know the importance of life, aiming to create dishes that show our gratitude for the lives of the animals. We think a good chef is someone who can take a customer's needs into consideration and respond to whatever their expectations might be. We like to offer food that doesn't push our own tastes on the customer, but we rather figure out what works for each of them. Here at the restaurant we offer French food in a casual atmosphere that isn't strict or formal. Adults looking for an unobtrusive place to eat can come here and enjoy a great conversation over food and wine without any reserve. read more