To gain access to this quaint restaurant you must first traverse a steep, sinuous staircase lined with colorful potted flowers.
Chef Tashiro’s signature dishes were served in tandem, steamed vegetables all individually cooked to perfection and then reassembled on the plate with a touch of butter, each individually bursting with their own special flavors. A plate containing fresh bamboo shoots paired with foie gras and sardines were served side by side in two neat stacks. The main course of braised beef cheek, finished with a reduction of red wine and demi-glace, and a perfectly roasted chicken garnished with garlic cloves and yellow potatoes followed. The desserts, a chocolate soufflé with chocolate ice cream and banana parfait, were met with protestations of having eaten enough, but disappeared surprisingly quickly.