The Cellar

A journey through the terroirs — a collection of 1,500+ bottles reflecting our respect for the vine.

The Cellar

A journey through the terroirs — a collection of 1,500+ bottles reflecting our respect for the vine.

The Cellar

A journey through the terroirs — a collection of 1,500+ bottles reflecting our respect for the vine.

Our Selection

A collection featuring over 1,500 labels, where Burgundy accounts for 60% alongside an impressive selection of 170 Champagnes.

This cellar is a reflection of our deep reverence and passion for French viticulture. Under the direction of Shinichi Sato, each bottle is meticulously curated in collaboration with our sommeliers.

Featuring prestigious names such as Roumier, Coche-Dury, and Comte Liger-Belair, our wine list continues to evolve day by day.

Our Selection

A collection featuring over 1,500 labels, where Burgundy accounts for 60% alongside an impressive selection of 170 Champagnes.

This cellar is a reflection of our deep reverence and passion for French viticulture. Under the direction of Shinichi Sato, each bottle is meticulously curated in collaboration with our sommeliers.

Featuring prestigious names such as Roumier, Coche-Dury, and Comte Liger-Belair, our wine list continues to evolve day by day.

Our Selection

A collection featuring over 1,500 labels, where Burgundy accounts for 60% alongside an impressive selection of 170 Champagnes.

This cellar is a reflection of our deep reverence and passion for French viticulture. Under the direction of Shinichi Sato, each bottle is meticulously curated in collaboration with our sommeliers.

Featuring prestigious names such as Roumier, Coche-Dury, and Comte Liger-Belair, our wine list continues to evolve day by day.

The Spirit of Whiskies

A collection of 500 whiskies. Shinichi Sato’s passion quietly resides within every meticulously selected bottle.

"Whisky inspires me through its structured complexity and poetic nature. The balance between oxidation and reduction during the aging process, the layers of aroma, the diversity of casks, and the expression of malt and yeast—together, they create a captivating olfactory structure. This architecture deeply influences how I compose aromas in my cuisine and how I define the precise temperatures of my cooking."

— Shinichi Sato