maison_sota

■Tonight on 8 February 2026, from 6pm to 9pm
Final day of this event with Racines.


We learned a lot over the past week about the deliciousness of the wines, kept at perfect temperature, and the approach Mme. Goda and Ms. Tsukahara take to wine.
The wines they serve are packed with their 30-year history.
To further enhance the enjoyment of these wines, chef Sota has also prepared meals. This is the final day of this initiative.
Please don't miss this opportunity to stop by!!

Pour ce soir


À partir de 16h00 jusqu'à 21h.

Dessert en sucre soufflé
écume de litchi
Kiwi vert et pomelo
Kumquat confit
huile de bergamote

La naturel couleur du sucre est bien dorée, la sucre dorée émerge comme une fleur qui s'épanouit de l'intérieur, et l'assiette, une fois dégustée, comme la palette d'un artiste après qu'il a terminé sa peinture.

Today marks the 6th anniversary of Restaurant MAISON.
At the same time, we are pleased to announce the completion of the tower construction. During construction, we caused some inconvenience to many people, also received support from many people. We feel a mixture of apologies and gratitude.
From now on, we hope to express these feelings by creating an even better restaurant.

For our opening six years ago(from pic6), our friends gathered together to celebrate the opening and prepared a special lunch. They were chef Bruno Verju from TABLE and Pierre Jancou , James and Shaun from Le Doyenné , Atsushi *tanaka360 from AT , Carlo Mirarchi in NY, and Taku Seine. We are also proud of the great achievements around the world of these close friends who remain our friends.

Today, Maison starts the first day of 7th year with the support of all our team.
We look forward to welcoming you to our restaurant.