A truly memorable dining experience with impressive use of wood fire cooking, dry ageing and fermentation throughout the meal. We especially loved the in-house Fermented Ginger Spritz and the Huitre de Céline N1 oysters with sake-ponzu jelly and shiso, which were bursting with umami flavours. The Wagyu Tartare was rich and deeply savoury, while the dry-aged Channel Rockfish stood out with its crispy exterior and tender flesh. Also thoroughly enjoyed the Tajima Wagyu Picanha—definitely a restaurant we would gladly return to again.