In keeping with Japanese minimalist philosophy, the space is simple and serene. The bespoke 7m counter was crafted in Japan from a single piece of cypress wood. The chef has 10+ years of experience and uses Japanese fish exclusively for his sushi. To ensure freshness, seafood is flown in from Japan four times a week. In addition to the lunch and dinner omakase menus, there is the ultra-lavish Hare menu (pre-order a week ahead).