🍽️ SignaturesTamago-yaki wrapped in wagyu beef, Chicken wings stuffed with alimasag (squid eggs) and koshihikari rice, Somen with Manila clam dashi, caviar and truffle oil, Wagyu nabe with salt-cured scallop, marrow soup and ikura, Hotate with dill and ube, Japanese-style focaccia with fish powder and ankimo butter, Gyoza in crispy soba shell with tartare, lumpfish and gotu kola, Rice main dish topped with edamame, ikura and large uni
👔 Dresssmart casual
✨ VibeAn intimate, minimalist grey-toned chef's counter with just 14 seats facing a sleek open kitchen. Diners perch on raised comfortable seats as dishes are presented directly by the chefs, creating a personal and immersive omakase-style experience.