A veteran of a three-starred Michelin restaurant in France, Chef Habuchi has here opened a more casual spot serving neo-bistro fare, with an emphasis on aged meats, game meats in season and market-fresh vegetables. At dinnertime mains start at Y1200 and feature items like bouillabaisse of the day, home-made andouillette sausages, and aged cuts of pork and beef grilled on the wood-burning hearth.

Wines are imported directly from producers, and start at just Y440 per glass (Y300 during happy hour), or you can order from the wine-shop sommelier at retail prices plus Y2000 corkage per bottle. Lunch runs Y1000-1500; budget Y4000-5000 for dinner with drinks.