Chic, minimalist space—check. Smooth, gentle jazz—check; squint and you’ll believe you’re in Ginza. This is modern high-end Japanese at its finest, interpreted by the unflinching finesse of Ryota Kanesawa, and free from the monotony of mediocre omakase meals around town. The tasting menu echoes the soaring standards of Tokyo fine dining, but with the chef’s decidedly playful and polished personal flair, like a slim oblong monaka filled with foie gras, and a wagyu main interpreted as both ethereal katsu and sweet sukiyaki. Dishes are of course seasonality-driven but never trite, and service is top notch omotenashi.

Signature Dishes

• Foie gras monaka
• Grilled crispy scale amadai
• Wagyu katsu sukiyaki style

Tatler Tip

Do remember to book “stage kitchen counter” seats rather than “lounge” side in order to witness the chef and team’s culinary zen.