Owner-chef Rimpei Yoshikawa’s dishes are a map of his travels through Europe, North Africa and South America, and his time working in Bordeaux, France – but recreated with local ingredients. Fresh vegetables come from the Farmers Market at UNU and Tom’s Farm in Chiba, beef comes from Gunma, and seafood comes directly from a fishmonger in Owase, Mie prefecture.
Be sure to try a seafood dish – like the smoked Spanish mackerel with cashew nut sauce – which beautifully showcases the freshness of the fish and Yoshikawa’s passion and expertise. The house-made merguez sausage, which comes with a punchy harissa paste, is a good option, too, but the guacamole is the crowd pleaser, made with ample citrus, herbs and jalapeños, then topped with fresh tomatoes and seafood. With deftly executed dishes celebrating fresh flavours, it’s easy to see why this laid-back neighbourhood joint has been consistently popular since opening in 2010.