The French-born chef named this restaurant, which means ‘Olivier’s House’. He personally selects the wines and brings out the food, treating customers like guests in his own home. He uses ingredients from both France and Japan out of his wish to be a bridge between the two countries. In autumn, diners can enjoy fusion cuisine of French escargot ravioli and Japanese awabi and mushrooms. The dishes, rich with French esprit, are also a feast for the eyes.
- MICHELIN guide inspectors
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