The simplicity of the cuisine makes it unforgettable. Katsuhiro Onodera uses lashings of carefully selected ingredients such as abalone, matsutake mushroom and spiny lobster. Garnishing is minimal to place the flavours of the ingredients front and centre. Sometimes Japanese and Western items are juxtaposed to explore original taste sensations: Mineoka milk tofu is paired with caviar, sukiyaki with truffles. Cuisine with both pedigree and modern refinement seems quintessentially Ginza.