New orleans cuisine in Candolim, goa

After 28 years in Tokyo, Japan, I moved to Goa and opened my bistro in 2016. Was open in Roppongi, Tokyo for 18 years with the same name and menu.

I am cooking authentic and classic Cajun & Creole food with a Japanese flair of plating n presentation. I am using all local fresh ingredients and change my menu every season.

My wines are from the Big Banyan, a local winery that sources it`s grapes from Nashik.

An intimate ambiance with only 12 seats, soft blues, candles and an open kitchen invites you for a new & different dining experience 

Come...let the good times roll...