ad hoc

The gastronomy of Chef Tatsuhiro Takayama blends a passion for learning from nature with a modern sensibility. To attune his work to the sense of the seasons, he adds layers of texture. His spring ‘Sakuraniku, Sansai’ accents the bitterness of spring vegetables with the texture of buckwheat groats. The menu lists only the ingredients, as a mark of respect to the foodstuff producers. Natural rock tables and wooden ornamental plates eloquently convey the chef’s love of nature.

• Michelin-listed French restaurant in Osaka’s Fukushima, Hotarumachi.
• The menu lists ingredients only.
• Natural rock tables and wooden ornamental plates set the room’s tone.

Signature Ingredients

• Sansai, spring mountain vegetables
• Buckwheat groats, used for texture
• Sakuraniku paired with seasonal greens

Seasonal French in Osaka

Modern French cooking with a strong seasonal axis and a focus on texture. The menu is written as an ingredients list, keeping attention on the produce and the people behind it.

Practical notes on the restaurant’s menu page:

• 10% service charge
• Children under 13 are not permitted