Mardi Gras

The red meat steak I had on the beach of Ipanema was so delicious that our restaurant now serves a similar 'Ipanema Steak.' It is grilled salted beef from Ozaki, served with jasmine rice and a Tamba black bean demi-glace sauce. I use Ozaki and Japanese Shorthorn beef, Nakijin Agu pork and black pig from Amami Oshima. I also have chicken, wild boar, deer or mutton. I stock as much quality meat as I can, especially meat that has been carefully bred using the right feed, a guarantee of quality. I don't try to do difficult things. I simply serve exciting dishes with delicious wine, always trying to convey the 'esprit' (spirit) of the amazing food I tasted in France, just the way I'd experienced it. I also take the liberty to add a little personal touch here and there, for good measure. We have table seats, and also 4 counter seats, facing the kitchen. I think they're actually really nice for a date because you also get to watch the chef in action, providing a little mouth-watering entertainment. This is really the Chef's table, as the saying goes. read more