Tabelog ratingFor nearly 30 years one chef has run this four-to-five-seat counter alone, cooking, pouring the wine and keeping up a steady stream of conversation. There is no menu and no sign outside. Dinner is a single chef's-choice course of classic French cooking in very large portions. Reviewers single out the opening course, a whole 30–50g tin of French caviar served over aubergine mousse or blini. They also mention wild mallard, caught in nets rather than shot, hung on the wall and carved in front of guests.
Almost every review comes back to the generosity. Guests describe a whole lobster per person in a bisque, three thick spears of white asparagus, Ishigaki wagyu chateaubriand and the whole duck. The pâté de campagne is repeatedly called the best guests have eaten. Champagne poured to the brim, fair wine prices and the chef's jokes recur constantly.
Criticism is minor. There is usually no dessert. The wild duck is gamey and divides opinion, and one reviewer disliked the pâté. A few found the cooking plain, or the constant chat and refilling too much. One reviewer rated the value lower.
Prices are for dinner only, as a set course. Reviewers paid ¥12,000 plus tax for the course in 2023, about ¥16,500 in 2024 and ¥22,000 in 2025. A glass of champagne cost around ¥1,500, and bottles of champagne ran ¥6,500–7,000. With wine, reviewers in 2024–2026 typically spent ¥17,000–29,590 per person. There is no lunch service.
Reviewers are emphatic about the value. They say the same ingredients and quantities would cost far more in Tokyo, and the wine is priced close to wholesale.
- Age and drinking: no minors or children. Guests who do not drink alcohol are refused entry, and no soft drinks are served.
- Booking: reservation only, by phone. Walk-ins are not possible. The restaurant opens two nights a week with five seats, so book well ahead.
- Payment: cash only. Credit cards, electronic money and QR payments are not accepted. There is no service charge.
- Dress code: casual is fine, but shorts, swimwear and sandals or flip-flops are not allowed.
- Getting there: about 313 m from Prefectural Office. By car from the airport, take Route 58 towards Urasoe and turn left at the Kumoji intersection. Follow the narrow road towards Matsuyama between a large temple and Naha Commercial High School. The apartment building is on the right, and the restaurant is on the ground floor. There is no sign.
- Seating: five counter seats, with no private rooms and no private hire.
- Smoking: entirely non-smoking.
- Parking: none on site, but there is a paid car park nearby.
- Note: reviewers report the restaurant plans to close permanently in September 2026.
