À la carte is the focus, so guests can freely sample the cuisine of the season. The menu ranges widely, beguiling diners with items from appetisers to more creative offerings. The sashimi plate is garnished with green peppercorns. Refreshing flavours draw out the sweetness of seafood. ‘Kamo Wasa’, quick-boiled duck tenderloin, draws inspiration from the yakitori technique. The wide range of items includes rice dishes, donburi, rice soup and fried rice. The flexibility to make portions larger or smaller is much appreciated.