As an extension of the Sola restaurant, chef Kosuke Nabeta comes to set up his pots and pans for unique dinners. Four times a month for, here, only eight people, these timeless tasting menus will be punctuated by the food and liquid pairings of Lora Terrade for sake or Isaure Pellabeuf for wine. A similar ambition to Sola, even more accomplished: to offer a confidential and intimate omakase experience. Chef Kosuke continues to unfold his culinary score, precise and poetic, which has made Sola famous. By creating bridges between French and Japanese gastronomy, he highlights many traditional Japanese methods such as marinating, fermentation, or smoking. All with the same ecological philosophy and the same desire to recover, sublimate and transform everything that could have been lost.