The menu, incorporating seasonal ingredients when available, changes each month. The head chef, whose passion is cuisine that sparks conversation, respects tradition while sneaking a little playfulness into his menus. Even familiar items are presented with ingenuity: the crab croquettes, for example, are suffused with the aroma of toasted crab shells to add the flavour of baked crab to the creamy fillings. The counter features sleek, modern design and five private rooms are available. Guests are graciously attended by kimono-clad staff.