At lunchtime, you can enjoy a bento consisting of tasty miso soup, raw fish (the yellowtail is excellent), crispy tempura and a few vegetables.
In the evening, chef Mitsunori Kozen proposes a menu full of surprises. Bonus: a dozen different sakes to accompany the dishes.

Some specialties are beautifully executed, such as these vegetable tempuras, the best tested in Paris. Just right, balanced and inventive, like these mushrooms marinated in coffee, octopus in a sake sauce, or small asparagus with kimizu (a kind of mayonnaise) served with an omelette flavored with soy sauce.

Mitsunori Kozen, an authentic Japanese chef aged 57, has spent most of his career working in kaisekis, haute gastronomie restaurants, to take his guests' taste buds on a journey to the land of the Rising Sun. In recent years, he has worked in the kitchens of Kokoro in London and Kura in Paris, and can now be seen concocting delicious dishes behind the stove, wearing a dark vest over a white shirt and tie - an unusual outfit for a chef, to say the least.

BIWAN offers washoku cuisine, based on fresh, seasonal produce, precise seasoning and the social and cultural practices of family sharing.

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