Shingo Sakamoto doesn’t have to tell you how he respects nature’s bounty; his ingredients do the talking. His adroit culinary techniques tease out the flavours of carefully selected abalone, crab and puffer fish. The effect he looks for is deliciousness at the instant food touches the lips. Soup dishes waft with the aroma of freshly drawn broth, infused with bonito shaved just before serving. Grilled pieces are wreathed in the fragrance of charcoal, locking in flavour. Cuisine refined by care without compromise.