When Tokyo Kaikan was rebuilt, PRUNIER took the opportunity to be reborn under the theme of ‘NEWCLASSICS.’. Awabi (abalone) in béarnaise sauce expresses a seasonal modernity. Sole bonne femme is a study in classic French fare. Guided by the maxim ‘Cook but keep it fresh, change the form but keep it natural’, Chef Hiroyuki Matsumoto has launched a new tradition.
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