The name means ‘both’, and both the chef’s cuisine and the proprietress’s wine selections make guests feel at home. To showcase the seasonal ingredients’ flavours to the fullest, meals are served omakase-style only. Cocktails of snow crab, scallop and sea urchin make a flamboyant appetizer. In a welcome touch, portions are generous to ensure guests leave feeling full.The chef mixes his own sensibilities into cuisine rooted in French bistro fare. The blackboard menu is a medley of authentic dishes and à la carte items made with seasonal ingredients. Generally, an appetiser and a main course is the perfect amount, but some items can be ordered as half portions, so ask your server.