Whitegrass

Chef Takuya Yamashita masterfully fuses French culinary techniques with premium Japanese ingredients, creating tasting menus that are both inventive and visually stunning. Highlights include Hokkaido scallop with Mont D’Or and Miyazaki Wagyu with cognac sauce. Set in a historic, converted convent, the elegant restaurant offers a unique dining experience with an open kitchen view in one of its two dining rooms. The service is exceptional, perfectly complementing the exquisite dishes. The balanced tasting menu showcases the best of Japanese ingredients, with standout dishes like tempura scallop with beet sauce, Wagyu beef, and a delightful strawberry dessert. ...