宇宙酒店

With the joy of choice at its heart, this restaurant offers an à la carte selection alongside a curated list of aged wines. Foie gras is served as confit; seafood and meat dressed in sauces redolent with wine. Classical techniques are honoured. Crab baked in pastry is filled with scrambled egg to lend a note of familiarity. Classic cuisine meets aged sake in harmonious union. The very essence cultivated through the history of French gastronomy.

With ‘Old Sichuan’ as its guiding principle, the restaurant reinterprets and refines the flavours of Sichuan’s past. Each course draws inspiration from Chinese history and its notable figures. Dish names are written in two kanji characters, inviting guests to imagine their flavours. ‘Furong’ takes its cue from the hibiscus, the official flower of Chengdu, while ‘Guifei’ incorporates the wine favoured by the famed Tang-era beauty Yang Guifei. The chef’s passion is thoughtfully conveyed through the manager’s explanations.

The omakase set menu provides an impressive variety, beginning with side dishes. After sashimi and bar snacks, vegetarian fare follows to change the pace and to signal the transition from snacks to nigiri. Sushi toppings showcase the chef’s craftsmanship, honed over many years, as well as a few of his novel touches. The first piece is tuna, the measure by which a sushi shop is judged. Unique choices include botan shrimp and shiitake mushrooms from Minamiuonuma. Eggs are rolled into Japanese-style omelettes, light and gentle in flavour.

Tomoya Kawada sees cooking as a reconciliation between nature and humanity. He names his approach Sazenka, which literally means ‘tea-Zen-Chinese’, out of a desire to create Chinese fare that mediates between the worlds of tea and Zen. His cuisine harmoniously combines the techniques he learned in China with the soul and spiritual features of Japan – ‘wakon-kansai’ is the theme. Japanese ingredients in season are used in spring-roll fillings and Sichuan stir-fries, lending a seasonal dimension to Chinese cuisine.

The restaurant has had a new chef since 2026. The interior, kitted out like an English manor house, is the reason for the name ‘Manoir’. Eager that guests should relax as if in their own homes, the owner/sommelier serves guests himself. The chef’s aim is to serve light French cuisine. The sweetness and tartness of fruit are overlaid with the umami of fermentation and salt-pickling. Game is delivered by hunters from Hokkaido and other places throughout Japan. Enjoy the wild flavours of game cuisine, with a glass of French wine.

The chef trained in Italy’s regional cuisine, respecting the handling and pairing of locally rooted ingredients. His commitment to this philosophy is evident in his handmade pasta. Without a fixed recipe, he relies on experience to balance flour and eggs. The menu features specialities from his training grounds, such as tagliatelle with ragù and tajarin with truffle. Having honed his skills inland, he focuses exclusively on meat dishes for the main course.

Rice is cooked in a wide-brimmed pot called a hagama and mixed with rice vinegar to make pure white sushi rice. The streamlined shape of the nigiri sushi proclaims the chef’s pedigree. Sushi rice is an essential part of sushi, the chef explains, as the sourness gives the flavour presence. Careful attention is paid to temperature, to harmonise with the flavour of each sushi topping. The chef’s individuality and character inform every nigiri he crafts. The white interior and hinoki cypress counter give a crisp, dignified beauty. Integrity runs through everything here.