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In this bistro – with its light-coloured wood interior, like in the Land of the Rising Sun – Anthony Nguyen skillfully wields his fine blade to create a festival of umami flavours. On the menu, there’s of course the chef’s specialty: traditional sushi and maki, sculpted under the admiring eyes of the happy few at the counter. But there’s also a whole slew of delicious Japanese dishes (tempura, breaded oysters, grilled pork…), all of which is ethically sourced. A selection of subtle Japanese sakes and whiskies.
Aburi maki with slightly cooked salmon, topped with miso cream and katsuobushi
Okonomiyaki (pork or shrimp cabbage crêpe), otafuku sauce, mayonnaise, aonori and katsuobushi
Vanilla ice cream tempura with homemade salted butter caramel