Chef Takayuki uses fresh, seasonal produce in imaginative ways to bring out both the flavour and beauty of the produce.
Maguro Tartar Avocado Sauce
Tuna tartar and Chinese yam, served with poached egg and avocado sauce.
Gindara Kousou Mushi
Steamed fresh cod fish with herb oil and soya sauce vinaigrette.
Aji to Yasai No Soup
Minced horse mackerel balls in a vegetable broth.
Kaisen Spicy Roll
A spicy sushi roll filled with fresh raw fish.