The basement dining room has the air of a concert hall. The conductor, on stage in his brightly lit kitchen, is Chef Yoshiaki Shindo. To ensure that the character is unmistakably French, caviar, foie gras and truffles are staple offerings. Poêle of foie gras is the centrepiece of the prix fixe menu. Guests are encouraged to choose their meat and fish, reflecting the restaurant’s core commitment to freedom of choice.