This establishment opened in November 2022 on the third floor of a five-story building in Roppongi, away from the main walking routes. The menu was created by Chef Kazuya from the restaurant Azabu Ryudocho. One of its highlights is the walk-in wine cellar in the centre of the dining area, featuring an excellent selection of natural specialty wines. The sommelier previously worked at Woody Farm & Winery in Yamagata Prefecture, so one can also trust the selection of Japanese wines here.

The menu is quite diverse and changes with the seasons. Notable dishes include:

• marinated mackerel wrapped in perilla leaves;

• burrata with tomatoes from Tokushima Prefecture;

• amberjack carpaccio with plum and green perilla;

• fried shrimp with edible shells.