CUISINE
Meals
The Michelin three-star
With a touch of essence
A dining experience like no other
The only restaurant in Japan to have earned three Michelin stars for 19 consecutive years
The masterful craftsmanship of a chef who has served as head chef at a Japanese restaurant for many years.
While actively incorporating ingredients from Shikoku, and drawing on our experience in Italy and France,
Please enjoy a refined Japanese dining experience that incorporates elements of traditional Japanese cuisine.
Food and drink that share the same regional character
Weaving Together the Scenery of Food.
Cooking
A simplicity that embraces complexity—one that doesn’t rely too heavily on seasonings, brings out the natural flavors of the ingredients to the fullest, and avoids unnecessary embellishments.
We place the utmost importance on temperature and aroma, and we hope you’ll savor the fleeting seasonal flavors of our dishes.
By combining the Japanese culinary philosophy of "subtraction" with the essence of a three-Michelin-starred restaurant, we’ve created a dining experience unlike any other in Kagawa Prefecture.
We offer an experience that captures the four seasons and reflects their essence in our tableware.
A Message from the Head Chef
By engaging with Kagawa’s abundant ingredients and drawing on the experience I have cultivated over the years, I hope to create a new form of Japanese cuisine that can only be born from this region.
We do not have a set menu; instead, we aim to serve dishes tailored to our guests' preferences on the spot, depending on the day and the moment.
We value the fleeting excitement of a live dining experience and are committed to serving you the finest cuisine.
For both lunch and dinner, we are happy to accommodate any food allergies, dietary preferences, or special requests.
We also offer a blank menu and food pairings tailored to your drink selections.
We cherish every encounter with each and every guest, and we look forward to serving you a dish that will leave a lasting impression.
Head Chef Koki Orino
[Career History]
In my 20s, I studied Italian and French cuisine
He began studying Japanese cuisine in his 30s, and
He served as head chef at a three-Michelin-star restaurant for eight years.
Sake
Pair Shikoku’s local ingredients with Shikoku’s local sake.
We offer a variety of pairings tailored to specific ingredients and cooking methods, ranging from a crisp, dry drink that leaves a clean finish to pairings that layer flavors—such as “sweetness × sweetness” and “umami × umami.”
We invite you to discover the new Sake and experience surprising combinations that defy convention.
A Message from the Sake Advisor
Sake brings out the depth of flavor and the charm of the dish.
We offer Sake made with yeast and sake rice that are rare even in Shikoku, paired with our seasonal dishes.
We hope you’ll experience the full charm of dining—made possible by Sake—through a variety of pairings that go beyond typical dry wine pairings, including wines that bring out the natural umami of ingredients and those that allow you to savor layered flavors.
We also occasionally offer Sake from outside the prefecture—items you don’t often come across in Shikoku.
We hope you enjoy discovering new flavors.
Services
Centered around special dishes that blend the essence of a Michelin three-star restaurant with the Japanese culinary philosophy of “subtraction,” along with local sake, we offer a Japanese cuisine course crafted from the freshest ingredients available that day and at that moment.
- Noon
- 3,300 yen
- 15,000 yen
- 18,000 yen
- (Includes service charge and sales tax)
- Night
- 12,000 yen
- 15,000 yen
- 18,000 yen
- (Includes service charge and sales tax)
- Night
- 20,000 yen
- 25,000 yen
- 30,000 yen
- (All courses include wine pairings; service charge and sales tax included)
Additionally, if you’d like, we can provide a blank menu and suggest food pairings tailored to your drinks—all you need to do is let us know your budget.
Please feel free to contact us.