The discreet entrance has an elegant feel; the wood-rich interior with 16 counter seats makes for a relaxed, intimate vibe. In his tasting menu, the young Japanese chef applies French techniques to contemporary washoku to deliver bold but balanced flavours. In his surf clam with wakame and rose tosa vinegar, fruity, floral depth complements the bouncy, umami-laden clam. The well curated alcohol-free drinks pairings are also a delight.