TANGRAM’s open kitchen and diverse menus contribute to the restaurant’s upbeat and social vibe, bringing people together for delectable feasts and joyful rendezvous. A French native, Executive Chef Hubert Goussard has designed a collection of “AKI BOWLS” presenting a clear soup called “Consommé” that he used to prepare in his native region of Brittany. Chef Hubert shows exceptional creativity in his culinary journey. From his new dining concept for TANGRAM, ingredients are infused and slow cooked for hours to extract delicate flavors enhancing Japanese Soba with an exquisite French twist. AKI BOWLS will definitely surprise you in pleasant ways.