Chef Kenji Yamanaka, who worked in Michelin-starred restaurants in Japan, helms the kitchen. He specialises in French cuisine, but adds a touch of his heritage by using seasonal Japanese ingredients, garnishes such as edible roses from Saitama, and tableware from Arita and Chiba. His omakase menu is a sumptuous treat; the mushroom royale is an extract of three types of fungi and the addition of truffle elevate its star power. The plump Hokkaido scallop is lightly pan-seared to retain its sweetness before it’s served atop an addictive celeriac and truffle concoction. The amadai (tilefish) is cooked with the scales intact, giving it the desired crispiness to match the tangy, jelly-like lime dressing. The meal peaks with the Nozaki A5 wagyu, grilled to medium-rare to let its robust flavours shine, as well as the Amazon cacao, a chunk of chocolate block shaved onto the banana and mandarin dessert. The drinks list is a mixture of wines, sakes and premium teas, served by personable staff who go out of their way to make your meal memorable. Maximise your experience by sitting at the chef’s table, which overlooks the open kitchen.