They serve food with a real French touch, but for a younger generation. Sota Atsumi changes the menu often. That’s why I like it. I eat at the counter or sometimes go for a drink after my service. That’s when I see other chefs, too, like Atsushi Tanaka from Restaurant A.T or my good friend James Edward Henry, the former chef at Bones. Unless you book far in advance, it’s almost impossible to get a table. But you can always try to eat at the bar.