Fire & Flavor
Haute Gastronomy.
"Gastronomy is the sacred theater of fire, precision knife mastery, and rare Grand Cru vintages."
— Executive Chef Antoine Dubois
Reserve Your Table
Experience 3-Michelin star gastronomy & Grand Cru wine pairings.
Fire & Flame Omakase
Seasonal tasting courses crafted with rare Binchotan charcoal and wild-caught ingredients.
A5 Miyazaki Wagyu & Truffle
Charcoal seared A5 Wagyu, shaved Black Périgord truffle, bone marrow jus
Hokkaido Scallop & Caviar
Live wild sea scallop, Imperial Kaluga caviar, yuzu kosher emulsion
Smoked Toro & Gold Leaf Nigiri
Bluefin tuna belly, binchotan flame sear, 24K edible gold leaf
The Sommelier &
Vintage Cellar.
Curated by Master Sommelier Jean-Luc Moreau, our temperature-controlled glass vault houses over 4,500 rare Grand Cru vintages from Bordeaux, Burgundy, and Napa Valley.
Featuring Domaine de la Romanée-Conti 1990, Château Lafite Rothschild 1982, and vintage Krug Champagne flights.
Antoine Dubois
3-Michelin Master.
Born in Lyon and trained in Tokyo, Chef Antoine Dubois marries classical French haute cuisine with Japanese Binchotan fire omakase. Every dish tells a story of sustainable foraging, precision knife mastery, and culinary theater.
Awarded 3 Michelin Stars for 12 consecutive years across Paris Place Vendôme and Tokyo Ginza salons.
GLOBAL Michelin CRITICS & PRESS
Press & Accolades.
Celebrated by international gastronomic guides and culinary critics worldwide.
"A transformative Omakase theater that redefines 3-Michelin star gastronomy. The A5 Miyazaki Wagyu and binchotan flame sear is pure perfection."
The New York Times
3-Michelin Star Verified Review"Impeccable knife precision, 4,500-bottle Grand Cru reserve, and a chef counter experience worth crossing oceans for."
Michelin Guide 2026
3-Michelin Star Verified Review"Chef Dubois paints with fire and rare French-Japanese ingredients. Worth every Michelin accolade and acclaim."
Le Figaro & Vogue Gourmand
3-Michelin Star Verified Review