Oyatte

Diners begin in the downstairs atelier, a warm space dedicated to farm-sourced produce, before moving to the dining room upstairs. The courses emphasize seasonal ingredients with delicate textures and intricate plating, featuring signature items like the moo tarte tatin, carrot donuts, and lamb. The meal is paired with a sommelier-led wine program where each selection is explained, all served in an intimate atmosphere defined by warm, highly attentive hospitality.