"Seating consists of tatami mats around a sunken kotatsu counter. The intimate space closes the distance with the owner-chef, fostering a welcoming atmosphere. Fare is prepared from few ingredients, the better to draw out the flavour of each. Unusual fish species, indicative of the chef’s curiosity, are crafted as decorative sashimi and grilled items, in a search for novel flavours. All steps, from kitchen preparation to service at the table, are handled matter-of-factly by the chef alone." - Michelin Inspector
