The owner-chef prizes nothing more than the temperature and aroma of his cooking. All dishes are prepared and served fresh, so counter seating is arranged around the preparation surface. In a twist, the sashimi is served with unconventional dressings such as nori seaweed soy sauce and monkfish liver with ponzu. Shabu-shabu brings together dashi, the sweetness of the meat’s fat, and vegetables in perfect balance. Char-grilled beef is served alongside rice. To finish, a selection of takikomi-gohan allows diners to enjoy comparing flavours.