Hidden in a quiet residential street, this gem of a restaurant serves innovative French/Japanese cuisine. The teppan-style open kitchen, around which are 12 seats, shows off executive chef Daisuke Mori’s culinary skills.

Mori, who previously worked in Tokyo at the Mandarin Oriental and Restaurant Joël Robuchon, offers lunch and dinner sets with signatures such as Wagyu tenderloin and slow-cooked blue lobster along with seasonal dishes. The dinner menu is a 10-course omakase with choices of Wagyu, poultry and seafood for mains. Dishes are made up from seasonal ingredients flown in daily. A vegetarian menu can be provided on request. Wine pairing is available.