Amid historic mansions, where celebrities once lived, sits this serene restaurant with a patio dotted with lush greens. The head chef, with over 40 years of experience, excels in labour-intensive dishes no longer made elsewhere. Sautéed mackerel liver that is creamy and velvety is the must-try in winter. On the menu you can also find pork kidney dressed in sesame sauce, and dishes painstakingly made with finely shredded quail, pigeon or mandarin fish.