Everything here is small: a small restaurant, small window panes, a small kitchen where Megumi hustles and bustles, a small terrace, six tables, a small dining room and small daily menus, three courses and three desserts. But Megumi's cuisine is not small, it's a journey to the heart of distant flavors, a legacy of her Japanese origins. The menu changes daily, depending on the market. Vegetable crates pile up on the windowsills, giving a foretaste of what's to come on our daily plates (vegetable broth, mapo tofu with beef, strawberry panna cotta that day). Price-tagged bottles of wine nestle above a cupboard. Good, simple and inviting.
Chef
