The view of the rooftop garden from the glazed interior sets the lush green vibe. The chef adds a creative spin to French cuisine with chargrilled dishes like local turbot that is semi-dried in the ichiya-boshi tradition and then grilled and served with bearnaise laced with shrimp oil and pork crackling for extra richness. Foie gras terrine is sandwiched between wafer-thin, duck-shaped cookies and plated over caramelised apple.