Like magma, Japanese chef Ryuya Ono (former second of Table) fusions French haute cuisine with his own constantly renewed inspiration and gourmet instincts. The result is a menu that can change daily. His signature dessert, meringue filled with cherry tomatoes and vine peach sorbet, is a gourmet gem of fiendish appeal. A black and white tiled floor, olive green bench seating, modern wooden furniture, a mirror and a vintage bar paint the inviting picture.