Details
| Location | Tokyo, Japan |
| Price range | *** |
| Cuisine (country/region) | French Japanese |
| Cuisine (type) | Contemporary |
| Sustainability | Landfill Hybrid vehicles Green energy Plastic management Reduced energy usage Composting Food packaging recycled (at least 50%) Renewable energy (at least 50%) Recycling (at least 50%) Local community support Reduced waste Fishing Treatment of waste material |
| Menu (options) | Seasonal menu Food/Drinks pairing menu Tasting menu Vegan options Chef's menu Vegetarian options |
| Facilities/services | Bar area Counter dining Open kitchen Chef's table |
| Access | Street Parking Public Transport Parking Public Parking |
| Atmosphere | Contemporary Dining Fine Dining Diner |
| Capacity | 0 - 50 |
| Frequency of menu updates | Seasonally |
| Interior style | French Artisan |
| Design | Floor-to-ceiling windows |
| Staffing | Sommelier Bartender Guest chefs Saucier Barista Chef garde manager |
| Menu (courses) | 1-5 |
| Source of produce (over 50%) | Local produce |
