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When the bread arrives at the table, the house-made French bread with prosciutto mousse is the natural place to start. The silky mousse brings a savoury, concentrated depth that clings to the crusty crumb, practically calling for a glass of wine. The appetizer roster also features dishes prepared with meticulous detail, such as thick slices of well-aged pate de campagne, crisp-seared pork tongue terrine over salad, and fresh water-eggplant caprese with tomato and ricotta.

For a main dish built around hearty meat flavours, roasted lamb rump or beef chuck flap (zabuton) are satisfying candidates. Slow-braised beef cheek in red wine over truffle mashed potatoes and a tomato cream pasta packed with large red prawns showcase the kitchen's comfort with rich, layered sauces.

Lunch revolves around sets pairing house-baked campagne and pasta with salads, quiche, or mini desserts. For dessert, selections like the special raw-caramel pudding, orange and cardamom chocolate terrine, and tiramisu provide a leisurely, sweet note to round off the meal alongside coffee.

Set along Yamate-dori at the bottom of Gonnouskezaka and Gyoninzaka from Meguro Station, the bistro offers counter and table seating as well as an outdoor terrace. Because seats tend to fill quickly at both lunch and dinner, reserving in advance is advisable when plans are set.