Unconventional Thinking Shapes Both the Cuisine and the Space

QUI L'EÛT CRU?

Tabiiro’s picks: signature dishes

An example of one dish from the course menu

An example of one dish from the course menu

An example of one dish from the course menu

An example of one dish from the course menu

An example of one dish from the course menu

An "Omakase Course" Telling the Day's Story Through Seasonal Seafood and Vegetables

The seven-course, meat-free "Omakase Course" leaves the day's menu to the skilled chef, with each dish built around seasonal ingredients and a different culinary approach. Fish arrives from partner fishing ports in Kanazawa, Ishikawa, and other regions, while vegetables are selected according to the season. Ingredients in good condition are prepared with heat and seasoning designed to bring out their natural qualities. The sequence of the dishes, serving temperature, and choice of tableware are all considered, making the anticipation of what comes next part of the appeal. As the menu changes with the day's ingredients, each visit brings something new. Course photos are examples.

Must-try signature dish

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  "Acqua Pazza with Fresh Fish and Three Kinds of Shellfish"

  Fresh fish takes center stage in this dish, paired with three kinds of shellfish. The highlight is the broth, rich with umami from the seafood, while the tender fish can also be enjoyed with bread dipped into the soup. It pairs well with a crisp white wine, and the remaining broth can be used for risotto or pasta to finish the meal. Generously portioned and visually striking, it is one of the restaurant's signature dishes.

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  "Mediterranean-Style Bouillabaisse"

  "Mediterranean-Style Bouillabaisse," a soup dish originating in southern France, concentrates the rich umami of seafood. Seasonal fish and shellfish create layers of flavor and depth, with each ingredient bringing a different texture and taste. The broth is enjoyable to the last drop and pairs well with wine. It also suits anniversaries and special meals with someone important.

Restaurant highlights

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  Sommelier-Selected Wines to Complement the Cuisine

  A standout wine handpicked by the sommelier

  The wines are selected with an appreciation for the producers' vision and the character of the regions they come from. A wide range of wines complements the restaurant's fish- and vegetable-focused dishes, with an extensive selection of bottles and recommendations from the sommelier based on individual preferences. The wines are also enjoyable on their own, and the chance to discover distinctive, hard-to-find bottles is another highlight.

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  A selection of sake and shochu that pairs perfectly with the dishes

  Sake and Shochu Bridging Japanese and Western Culinary Traditions

  The sake and shochu selection is built around pairings with dishes centered on fish and vegetables. These drinks complement the flavors while bridging Japanese ingredients and Western-style cuisine. Rather than being limited by category, the restaurant explores new combinations of particular dishes with particular drinks, adding another dimension to the meal.

Interior

A large custom-made plant installation at the center

Table seating for relaxing with friends and family

Counter seating ideal for time with someone special

A large custom-made planting installation at the center of the restaurant immediately draws the eye. The lush, modern Japanese interior is designed to manage sightlines between seats while creating a calm setting. Warm wood and curved motifs are accented with straight metal elements, balancing warmth with visual impact. The sustainable design also allows materials to be removed during demolition or renovation and reused as construction base materials. Counter seats face the kitchen, adding a sense of activity to the dining experience.

From the Tabiiro Editorial Team

As we talked, I could sense how particular they are about the fish and vegetables they use. The restaurant values its relationships with producers, and a consistent philosophy seems to guide everything from the food and wine to the design of the space. Their willingness to break from convention and pursue what they genuinely believe in gives the restaurant a character all its own. It's a place I'd highly recommend, not only for special occasions such as anniversaries but also for anyone looking to make new discoveries through food.