Nebuka was opened by the proprietor of a wine bar. It is said that the best grapevines are those with the deepest roots (‘ne-buka’), and deep are the connections Nebuka cultivates with producers and in ingredients and cuisine. Omakase set menus focus on seasonal vegetables. Experienced in both French and Japanese cuisine, the chef applies expertise in both schools, and even creates pasta dishes. Each dish is arranged simply, placing the ingredients centre stage. A young team provides bright and pleasant service.