Located a bit off the beaten track, this intimate 28-seat restaurant is a serious gourmet destination, serving high-level cuisine at down-to-earth prices. Owner-chef George Sumura is a veteran of the Raffles Hotel in Singapore and a two-star restaurant in Brussels, and his menu is especially strong in game dishes. Some recent examples include Boudin Noir sausages made from wild boar; a terrine of rabbit and foie gras; and venison consomme with foie gras and truffles.

Other popular choices include Flanders-style white asparagus and dandelions; roast Iberico pork shoulder; and a game dish of the day. Chef Somura also used to be a chef on the Orient Express, and the lounge area of the restaurant occupies a real train carriage. Prix-fixe lunches start at Y1700, dinners from Y5500, or you can order a la carte. The French wine lists starts at around Y3600/bottle.