In a former life, Toyomitsu Nakayama was the private chef of the couturier Kenzo. Nowadays, he excels in the art of fusing flavours and textures. Carpaccio of veal with button mushrooms and kombu; sea urchin sandwiches; chicken paella with black seaweed…The food is fresh and delicate and served by an attentive, unobtrusive team. Impeccable!
- MICHELIN guide inspectors
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