The chef was once the assistant of Arpege in Milan, and later went to Ambroisie and Pierre Gagnaire, two three-star restaurants, to learn. He combines Spanish, American, and Japanese flavors. Each dish is very small, with a set meal plus appetizers, a total of 18 dishes, which took nearly 3 and a half hours to eat. Each dish is very delicate, attentive, creative, and there is no mistake. Although it only has one star now, I believe it will be able to get another one within two years. It is a French restaurant worth trying.

David Toutain

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