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Guillaume Bracaval, est's Chef de Cuisine, who has been honored with "1 star" for four consecutive years in the Michelin Guide Tokyo 2025, and his team not only provide guests with a memorable quality fine dining experience, but also always keep the global environment in mind in their menu composition and The restaurant is located on the top floor of the hotel.

Located on the top floor of the hotel, the restaurant offers innovative and contemporary French cuisine inspired by a deep knowledge of Japanese terroir.

Born and raised in a small village in northern France, Bracaval was greatly influenced by his vegetable garden and farm. His childhood passion for food and cooking led him to Paris. Bracaval's menu is an uncompromising fusion of French technique and Japanese craftsmanship, using an abundance of seafood from the sea and the mountains. French techniques and Japanese craftsmanship.

Reservation rules

■Information on Reservations
*We offer a complete omakase course, which includes many citrus fruits and seafood.
If you cannot enjoy citrus fruits or a wide range of seafood, please contact us in advance.
*Please let us know in advance if you have any allergies or other food allergies.
If you arrive late or leave the restaurant before it is finished, we may not be able to serve you a portion of your course.

■About the number of guests
If you would like to make a reservation for more than 4 persons, please contact the restaurant directly.

■About Dress Code
Smart casual dress code is recommended.
Men are not allowed to wear sandals, half pants, tank tops, or other casual attire.
Please understand that in some cases, we may not allow you to enter the restaurant.

■About Private Rooms
A separate private room fee will be charged.
Private room A up to 6 persons: Dinner JPY 40,000 (Tax and service charge included), Lunch JPY 20,000 (Tax and service charge included)
Private room B for up to 8 persons: Dinner JPY 50,000 (Tax and service charge included), Lunch JPY 30,000 (Tax and service charge included)