On the plate, enjoy a delicious lunch with a bento featuring flavorful miso soup, raw fish (the yellowtail is excellent), crispy tempuras, and some vegetables.
In the evening, Chef Mitsunori Kozen offers a menu full of surprises. The highlight: about ten different sakés to accompany the dishes.

Some specialties are beautifully crafted, such as these vegetable tempura, the best tested in Paris. It’s just right, balanced, and inventive, like these mushrooms marinated in coffee, the octopus in a sake sauce, or these small asparagus paired with kimizu (a type of mayonnaise) served with an omelette flavored with soy sauce.

To take their guests' taste buds on a journey to the Land of the Rising Sun, Mitsunori Kozen, an authentic 57-year-old Japanese chef, has spent most of his career in kaiseki, high-end gastronomy restaurants. Having recently worked in the kitchens of Kokoro in London and Kura in Paris, he can now be seen preparing delicious small dishes behind the stove, wearing a dark vest over a white shirt and tie, an unusual outfit for a chef.

BIWAN offers washoku cuisine, based on fresh and seasonal products, precise and balanced seasoning, and social and cultural practices related to family sharing.

Simple dishes, cooked to perfection, just as the owner learned to make them in his parents' traditional restaurant.