This is teppanyaki mixed with the essence of French cuisine and refined. Appetisers showcase modern creations, prepared with seasonal mood in mind. A double sauce of soy sauce and red wine transforms wagyu steak into an evolution of flavour. Overseeing the kitchen is Ryuta Izuka, the chef back when Joël Robuchon introduced teppanyaki dishes here. Enjoy the action in the kitchen, the sounds, the aromas, and the conversation.