Fine Dining
Fine Dining💰"a steal compared to int'l Michelin starred restaurant pricing"
🍷"the sauces were exquisite" on custom fish dishes
Fourteen years of two Michelin stars don't lie: Chef Ryuta Iizuka wields French technique on Japanese terroir, turning Shimane abalone and Niigata pork into refined plates. The Blue Lobster Tied remains the headliner for good reason.
Two Michelin stars
Chef Ryuta Iizuka
French-Japanese fusion
Premium local ingredients
Book Tickets
Fine DiningFine Dining💰"a steal compared to int'l Michelin starred restaurant pricing"
🍷"the sauces were exquisite" on custom fish dishes
Fourteen years of two Michelin stars don't lie: Chef Ryuta Iizuka wields French technique on Japanese terroir, turning Shimane abalone and Niigata pork into refined plates. The Blue Lobster Tied remains the headliner for good reason.
Two Michelin stars
Chef Ryuta Iizuka
French-Japanese fusion
Premium local ingredients