Back to search results

Ryôdô
1620

Behind his counter, chef Ryodo Kajiwara stands out for the impeccable quality of his exceptional products. While the execution may first appear to be pared down, meticulous work goes into each dish. The soul of Japan is omnipresent, subtly integrating produce sourced from the country into a contemporary and creative approach. In an intimate and serene atmosphere, every detail is designed to enhance the dining experience. The fusion between Europe and Asia can be found in the snail/wasabi-daré tempura with a light breadcrumb coating that adds a delicate contrast, while the green powder elevates the whole dish. The jewel in the menu is the toro temaki with caviar, the ultimate umami combination between the oiliness of the fish and the saltiness of the black pearls. The waitresses, dressed in traditional, smart outfits, add to the exotic feel.