This restaurant was opened by a chef and a sommelier who had experienced the joys and sorrows of apprenticeship together. Valuing the pulse of the seasons, the chef composes his menu using seasonal ingredients, with the accent on seafood and vegetables. The kaiseki-style menu reflects the fusion of Japanese and French cultural influences, as do Japanese ingredients such as pike conger, milt and sudachi citrus. Le Progrès is a restaurant that ‘progresses’ through the passion of its two partners.