Cuisine

Capturing the essence of its name, Cuisine focuses on simplicity and elegance. In a revisited retro setting, chef Takao Inazawa crafts meticulous signature gourmet bistro dishes with a subtle Japanese touch — from smoked bluefin tuna belly with shiso and ajo blanco to monkfish with a yuzukoshō jus — made from organic or sustainably sourced produce, farm-raised meats and responsibly caught fish. His partner in wine Benoît Simon, formerly of Chateaubriand, curates a selection that is entirely natural and organic.