Apicius

Sea urchin and caviar, cauliflower mousse-what else will it be at our "grande maison"?

Our first head chef, Norio Takahashi, devised this dish. The customers also have a hand in deciding our restaurant's specialties, which is why this di read moresh hasn't been swept away by the passage of time, and is still offered in exactly the same form and with exactly the same flavor as the original dish. We procure our ingredients from all across France and Japan, using only the high quality items fitting for a "Grande Maison" style restaurant. It isn't just a matter of technique, but also the way in which the chef approaches their cooking that is important. The ideal is for the food to remain in the customer's mind for days after their meal. Our food is, of course, excellent, but we are constantly thinking about how we can customize the dishes in response to customer requests. We call our restaurant a "grande maison" because it is a place where the cooking, wine, and service are totally outside of people's everyday experience. This restaurant is perfect for entertaining clients or for enjoying a special occasion. learn more from chef