PRINCIPLES
Culinary Philosophy
Chef Armstrong’s expertise in dry ageing techniques brings out depths of flavor that are as transformative as they are innovative.
Chef Armstrong’s experiences in Tokyo further cemented his passion for Japan’s unique culinary culture.
He showcases a passion for innovation through the use of seasonal, regional and consistently high quality Japanese ingredients combined with his expertise in dry ageing techniques.
“A unique and inspiring take on contemporary French cuisine in Tokyo.”
We take great care in understanding the relationships between our work, team, guests, and community. Our four foundational principles are integral to treating these relationships in sincere and responsible ways.
Appreciating our guests
We design an enriching dining experience for our guests, pairing comforting ambience with memorable culinary quality.
Sustainable practices
We believe sustainable practices are integral for designing a positive future for generations to come. By following seasonality and promoting regional ingredients, we contribute to waste-reduction and the development of a sustainable society.
Seasonality
Our decision-making process for purchasing ingredients is intrinsically classical. Seasonality, maturity and quality: these are the three most important elements for good foundation.
Quality value
Good value, achieved through expertise, is the key foundation of trust and respect in our relationship with guests.
