Modern Japanese Kitchen · Est. 2019
A refined dining experience where the essence of Japanese minimalism meets seasonal ingredients from local terroir.
Explore the menuProject Restaurant was born from the belief that true luxury lies in simplicity. Each dish is a meditative act: ingredients chosen at their peak, techniques refined over years, presentation that honours the natural form.
We source exclusively from within a hundred miles of our kitchen. Our chef, Kenji Watanabe, trained under two Michelin-starred masters before returning to create something entirely his own.
We ask that you allow three hours for the full omakase. There is nowhere else to be — only here, now.
Two private tatami rooms available for groups of up to eight. Perfect for celebrations or confidential conversations.
Our menu changes with every new moon, honouring the Japanese concept of shun — the peak moment of each ingredient.