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Born and raised in Tbilisi, I bring the warmth of Georgian hospitality to every dish. My grandmother taught me the art of khinkali folding when I was seven. Every meal carries her spirit — generous, soulful, and always with wine nearby.

Trained at Tsukiji Market in Tokyo for eight years. I source the freshest fish daily and prepare every piece with the precision that washoku tradition demands. Omakase experiences a specialty.

From my grandmother's kitchen in Beirut to yours. Mediterranean food the way it was meant to be — freshest ingredients, generous olive oil, recipes passed through four generations of Lebanese women.