The serene Japanese garden is matched by the minimalist wood panelled room and exquisite tableware. Celebrating a career that spans over 20 years, the Japanese chef serves a single season-driven tasting menu comprising 10+ dishes cooked in the kappo tradition. Expect items like the freshest catch from Kyushu, and kamameshi made with Tsuyahime rice from Yamagata. The seasoning is intentionally light-handed so that diners can taste the natural flavours.