Great meal, sat at the chefs counter – 5 courses (plant based) two plates are "gifts" from the kitchen which were the Onion take on caviar and the Kohlrabi sitting on chawamushi with herb oil and coconut emulsion. The spring pea schnitzel over green curry was the stand out dish for me.
I did their non alcoholic wine pairing this time and think I preferred it.
Service is somewhat casual here but I enjoy it and the whole vibe of the place.
by Rico-444