The smallest place ever, but what a find! It serves only a fixed 7 course menu and provides a reasonably priced wine list to choose from to accompany your meal. The staff are incredibly friendly but English is not a first language so communication takes some effort. The small number of seats are well spread out in this simple, modern interior. An array of different fixtures light the tables and most of the walls and ceiling are unadorned plywood. It is a paper napkin, no tablecloth and an assortment of chairs (mine swiveled!) place that has been open about 3 years and all together is a delightful dining experience. Most of the dishes have few ingredients but they are well matched and seasoned that makes for simple  and very tasty food.

 

Our meal started with an amuse bouche of beets that were almost sweet and when combined with the goat cheese made for a heavenly flavor in your mouth.

 

Next the tartar of black mullet with silky avocado and a touches of cream. The fish was well seasoned and melted in your mouth.

 

Chef was a genius to combine béarnaise with whipped celeriac that combined to make a delightful sauce for the huge but tender fried white asparagus. I could have eaten a plate of these!

 

Shadefish, if I understood correctly, is like drum or redfish and was served on mashed and chunked potatoes combined with leeks. It was completely simple but absolutely delicious.

 

The beef cheeks were coated with black sesame and served on creamy polenta with a black sesame sauce. The meat was completely tender and the dish was a savory explosion of lovely tastes.

 

The first dessert was a wonderful set of flavors – the quince was not highly flavored but it added a great texture to the scrumptious lemon cream and sweet jelly like substance in the bottom. It was a standout dish.

 

We ended with the roast apple and white chocolate with a crisp Japanese item (that didn’t translate well) but regardless it was a total winner.  I know I missed some of the ingredients in the descriptions of the dishes but the flavor needed no translation. The talented team of Marcelo Di Giacomo and Chiho Kanzaki have crafted a food that goes perfectly with the simple interior of the place. You don’t need all the fancy stuff for this meal to shine and be memorable. I can’t wait to go back and see what they make next because I know it will be spectacular in a lovely relaxed setting!