Reine des prés

Owner-chef Fumitaka Nakahara received his training from none other than Alain Passard, once known as ‘the wizard of meat’ but who is today famed for his vegetable cuisine. Calculating how long the meat will take to cook, he serves it together with the all-important vegetables. Focusing on just a few ingredients on a single plate is Nakahara’s trademark. Assembled ingredients bring out the best in each other, leaving guests with clear impressions of the foods they enjoyed.

Omakaseのみのメニューと自由な表現

• メニューはおまかせコースのみ。日替りの最良食材を組み合わせ、旬を活かしてマリアージュさせる。フランス料理の枠にとらわれず、独創的かつ自由な表現を追求。

器への徹底したこだわり—唯一無二の器

• 食材と美的感覚を深く結びつけるため、作家さんとコミュニケーションを取り、唯一無二の器を作っていただいています。

超小規模で厳選されたダイニング体験

• 席数は8席、昼3組限定・夜3組限定の予約制。ドレスコードはカジュアルスマートで、場を壊さない装いを推奨。

Signature Ingredients

• Toyama Prefecture White Shrimp (白エビ): A prized seasonal seafood highlighted in the restaurant’s updates. Sourced from Toyama, it brings a delicate sweetness and briny aroma that exemplify the venue’s commitment to pristine, high-quality ingredients. In keeping with the理念 of 素材 × 火入れ × シンプル, the white shrimp is treated with minimal cooking to preserve its natural flavors, serving as a showcase of the season’s best produce.
• 嶽きみ (Takékimi) Corn from Aomori: Aomori-produced sweet corn noted as reaching peak season in August. The restaurant emphasizes this summer harvest for its bright sweetness and aromatic notes, often highlighting it with light preparation to celebrate the fruit’s fresh flavor and the season’s bounty.
• Australian Black Truffle: The season’s first arrival from Australia, bringing a rich, heady aroma that elevates dishes without overpowering other ingredients. Its use reflects the restaurant’s global sourcing and philosophy of using luxury ingredients purposefully to enhance simple, well-balanced preparations.
• Peaches from Momori-an in Okayama (岡山・桃里庵さんの桃): Seasonal peaches chosen for their Juiciness and natural sweetness, representing Okayama’s fruit harvest. They are used to evoke brightness in summer courses or as accents that contrast savory elements, aligning with the house style of letting seasonal fruit shine.
• Spring Asparagus from Jet Farm Hasegawa (北海道・ジェットファーム 長谷川さん): Early-spring asparagus harvested in Hokkaido, highlighting the transition into new seasonality. Its crisp texture and delicate sweetness provide a fresh counterpoint within the omakase, underscoring the restaurant’s emphasis on carefully sourced, seasonal produce.