Based on the concept of an adult lounge where guests savor Wagyu beef, vegetables, and wine with all five senses, this Italian restaurant is led by Chef Akira Watanabe. Known as the “Evangelist of the Fields,” Chef Watanabe showcases farm‑direct vegetables and premium Wagyu through kiln‑roasted dishes served in a refined, thoughtfully designed space.

The specialties include juicy Wagyu steak roasted in a custom stone kiln and a farm‑style Bagna Cauda featuring an abundance of fresh vegetables. Guests can enjoy dishes that draw out the ingredients’ natural aroma and umami, expertly paired with wines selected by the sommelier.

The interior offers a lively counter where guests can converse with the chef, as well as spacious table seating. The restaurant also features a fully private counter‑style room ideal for dates or business occasions, along with a terrace where dogs are welcome. Whether for anniversaries, business dinners, or gatherings with friends, guests can enjoy a luxurious and memorable dining experience.

• Price Range:

  Lunch: USD 42.76 - USD 106.9
  Dinner: USD 57.02 - USD 285.08

• Dietary restrictions / Allergies:

  If you have any specific food allergies or ingredients you cannot consume, please inform us in advance. Unfortunately, we cannot accept reservations if there are ingredients that you cannot eat within a wide range.

• Arrival time:

  Please arrive 5 minutes before your reserved time to ensure a timely start of your meal. If you arrive more than 15 minutes past your reserved time, your reservation will be automatically canceled.

• Dress Code:

  Dress code is smart casual (Please refrain from wearing T-shirts, shorts, and sandals when you visit.)

• Children:

  Available

• Others:

  We kindly ask for your consideration regarding excessive perfume or fabric softener fragrances.

  Please refrain from using flash photography, leaving your seat unnecessarily, or engaging in any other behavior that may disturb other guests. Additionally, please do not take or post photos that include our staff members' faces.