| This young offspring of Groupe Alain Ducasse is a chic French restaurant headed by Massimo Pasquarelli, formerly sous-chef at the Groupe's restaurants in New York and Tuscany. The menu reflects their affinity to classic French cuisine like hand-cut beef tartar and beef fillet "Rossini style". Pronounced "boo-NWA." Dinner from around ￥15,000. Menu in French, English and Japanese. |
Restaurants, Bars and Cafés
