‘Bistronomy’ is the concept here: more modern than a bistro, more gastronomy than cooking. Owner-chef Tsuyoshi Horie named his restaurant after a French dialectical word for ‘as you like it’. Patrons can choose prix fixe or à la carte dining. Use of pesticide-free vegetables and natural wine reflects Horie’s emphasis on the natural. Enjoy a dining experience that is neither bistro nor restaurant.