Kanawa かなわ

Here, everything is as good as the oysters, completely refined. Elegant cuisine exclusively devoted to oysters lets you discover surprising recipes. Shredded ham, terrine, broth, stew, on a bed of vegetables, with paella or sweet and salty, the chef swears by the quality and freshness of their slow-cooked ingredients. Japanese oyster season begins in late November. Go treat yourself for the occasion! An English menu is available. Reservations recommended.