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La Table de Kamiya
Japanese
A seafront modern restaurant where Provence and Japan quietly negotiate, and neither side loses. The chef and his pastry-chef wife run set menus that move through local staples, sea bass, courgettes, pistou, with wakame and yuzu threading through when you least expect them. The rum baba is apparently a house obsession, and the peach dessert with verbena jelly suggests the pastry side of the partnership is not playing second fiddle.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Peach dessert with verbena jelly
“Both the delicious peach dessert with verbena jelly and the rum baba, a house classic, are out of this world.”
Michelin Guide -
Rum baba
“Both the delicious peach dessert with verbena jelly and the rum baba, a house classic, are out of this world.”
Michelin Guide
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