While the design of Topolopomo is very modern, the mood is warm and nearly cozy. Its reputation, excellent since it opened, promises a gastronomic experience. The very pleasant waiter knows the unusually long menu which includes a number of mysteriously named dishes down to the last detail. You can give him an idea of your tastes and your budget and he’ll help you create a coherent meal. If you allow yourself to be guided, you will enjoy a festival of lovely surprises: superb, flavorful salmon marinated in beet juice with four different seasonings. The presentation is handsomely structured. Deliciously seasoned chicken nem, a light and tasty roasted cauliflower with leaves of coriander, fried basil and edible flowers presented as a spring table center piece which we have no qualms about devouring. The main courses are no less enjoyable: a perfectly cooked magnificent whole lamb shoulder, a very fragrant, moist sea bass with soy and ginger, which nevertheless is slightly salty. Our desserts include refreshing fruit granite and an addictive, richly flavored, multi-textured caramel coconut dish composed of a crispy crêpe dentelle, chocolate cream, crumble, crème glacée and macaron. The extensive wine menu includes a wide selection of wines, beer and sakes to accompany an exceptionally satisfying meal.