The theme of owner-chef Takayuki Nakatsuka is “aroma”. He opted for an open kitchen so that patrons catch the aromas of the food as it is being prepared. The speciality, ‘pascade’, is a thick crepe as baked in the Auvergne region of France; he uses citrus and herbs to draw out the lightness of the dish. He spares no attention to the sauces, the life and soul of French cooking. Culinary elements such as espuma, a savoury foam, and smoked dishes attest to his experience in Spain.