Discover our gastronomy
Welcome to our house,
Here, in our small setting, with only 16 places, simplicity and conviviality are the watchwords. Alone in the dining room, Jessica will take care of you.
In the kitchen, it's the same thing. It is René, also alone, who officiates.
Fusion, fragrance, creativity, tasty, simplicity, are often the words that come up. But in fact my cooking simply reflects my experience and my desire to do well.
Tasteful homemade recipes
It was in 1908 that the Japanese professor Kikunae Ikeda identified this new flavor, by tasting a seaweed broth.
He recognized none of the four basic flavors known until then (sweet, salty, sour, bitter).
He called this new flavor Umami, which can be translated as tasty.
Since the 1980s, proponents of the four flavor theory have added this fifth to their typology, and kept the name umami.
Menu made with love
Due to the nature of our cuisine and the constant use of soy sauce, we are unable to compensate for allergies to gluten, garlic and dairy products.
Tempura
Tempura is a typical Japanese dish usually consisting of seafood, meat and vegetables that have been battered and deep fried.
Miso Soup
Miso is a traditional Japanese seasoning. It is produced by fermenting soybeans with salt and kōji and rice, barley, seaweed.
Fried Tofu
Agedashi dofu, or agedashi tofu, is a traditional Japanese tofu dish. It is deep fried tofu with a crispy crust formed by a potato starch coating.
Gyoza
It’s a traditional, authentic recipe. Juicy on the inside, a golden brown and crispy base, these are made in a skillet and are one of my all-time favourite Japanese dishes!
Discover our chef
Renowned chef Han Ji has made Umami a hit formula.
In this bright contemporary restaurant, he concocts high-flying Asian fusion cuisine. Sweet and umami, crispy and creamy, fragrant and colorful… The palette of taste impressions is intense. An irresistible exotic experience!