The chef was replaced on 1 November 2024. The sounds and aromas of cooking waft out to the tables from the open kitchen, whetting both anticipation and appetite. Chef prizes the fusion of French cuisine with Japanese ingredients. Cold hors d’oeuvres of seafood are dressed with cream of dried bonito flakes; straw-fired cooking techniques infuse meat dishes with a Japanese fragrance. His French culinary experiences are used to draw out a distinctive personality in Osaka.