After soaking up knowledge at the source in France and refining his skills at legendary Kobe restaurant Jean Moulin, chef Atsushi Ota returned to his hometown of Kashiwara to set up shop in 2012. There’s no menu at either lunch or dinner, only a single omakase meal that Ota conjures up from ingredients sourced the same morning. Pair yours with a selection of fine vino from the nearby Katashimo Winery, which is also the source of the wine that the chef uses in his celebrated stews and sauces.
Reservations essential (at least one day in advance).