2016/05/08 10:20

Le Severo Japan




The chef who learned is moved by passion to maturity meat of William Vernet in Paris, and displays his skill in the maturity technology which was bet and grown for a long time greatly.


Without spreading shoulders and elbows, it's the bistro which can be satisfied with real maturity meat and the wine a sommelier selected carefully slowly.



THE CABANA   MISAWA