As you enter the narrow one-way street, you will find yourself in a quiet residential area. I saw an olive tree, so I parked next to it. With a natural wood-based exterior, the interior is similarly simple and has the feel of an unassuming bistro. The open kitchen offers a selection of courses without a menu, so you can look into the kitchen while feeling excited. This time I visited by car, so it's non-alcoholic, but it's very good, with a wide variety and originality. French prosciutto, squid ink fritto made from Anrashima oysters, handmade bolognese pasta, and roasted Kumano chicken for the main course. It was a combination of Nagoya Cochin and gamecock, and had a very good taste. The salads and soups are also excellent. Bread and dolce seemed to be separate from the course, so I chose Mont Blanc and coffee. There is also a la carte, so you can order according to your appetite. Chef Takeuchi also has a wonderful smile and creates a clean and nice space.
