"The white interior creates a refreshing mood for dining. As you’re seated, you’ll notice how high the table is. The purpose is to draw the aroma of the food that much closer; hence the name of the restaurant, which means ‘aroma of freshness’. Shinji Harada’s cherished theory of ‘shortest distance to the ingredients’ means not only bringing out the flavour of domestic ingredients but also bringing face and plate closer together." - Michelin Inspector
