PRISMA

Tomofumi Saito is a culinary artist who is always setting his sights on higher goals. Tagliolini with caviar and red wine sauce is his speciality. He prepares the caviar himself to ensure just the right degree of saltiness. The combinations of ingredients and sauces change over time, as he tinkers in search of the ideal, and thinks up his menu only after personally checking the quality of ingredients at the market. His wife, Noriko, writes up the menu daily, conveying the chef’s passion.

• Chef Tomofumi Saito cooks solo in the kitchen.
• The experience is choreographed beyond the plate, including music and flowers.
• New dishes are developed in service, with relentless iteration and no prototypes.

Signature Ingredients

• Handmade pasta, built for sauce work and texture
• Caviar used as a precision accent
• Red wine reduction sauces
• Market-driven seasonal produce

Style

• Two-star Italian cooking in a small room designed for focus.

What to expect

• Chef Tomofumi Saito cooks alone, with limited seating so each plate gets full attention.
• The menu evolves with ingredient quality and the chef's ongoing iteration.