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Follows Joël Robuchon’s lead by adopting the “atelier” label. Workshops creative Japanese fusion: chicken pot-au-feu with lemon and pepper pastes, pork belly two ways with sauerkraut and green apple sauce. Plenty of small plates for sharing, broken down into sakizuke, tartare, terrine, and ceviche. Seasonal fish in the nigiri and sashimi. Pristine room like a space-age commissary, with tall white banquettes, matching whitewashed brick, and stark white branches.