A Fukuoka native, chef Tobimatsu honed his skills in Tokyo and Taipei. At ÉCRU, he rolls out pedigree Gallic cuisine whose subtle influences and delicate flavours are borrowed from Japan’s food culture. Not only are most of the seasonal ingredients sourced from Japan, the crockery and dinnerware are also made by Japanese artisans, in a perfect match with the cosy, elegant interior and warm natural colour scheme. Wine and sake pairing available.