Nestled in the 16th arrondissement, this discreet, hushed restaurant boasts an elegant, comfortable atmosphere, despite its sometimes awkward access and slightly dated decor. As for the service, it's beyond reproach: the attentive, elegant maître d'hôtel and a precise, measured team of waiters all contribute to a smooth, pleasant experience. Chef Yoshiaki Ito's cuisine is a true delight. Each dish demonstrates a high level of execution, combining technical precision, creativity and mastery of flavors. The amuse-bouches open the meal with finesse, the land-sea associations of the veal and shrimp tartare are in perfect harmony, and the rack of lamb with its Normoutier potatoes and pan-fried porcini mushrooms and crystallized salad reveal impeccable cooking and tastes of rare depth. The three-course desserts, as well as the mignardises, extend this gustatory journey with boldness and impeccable technique.