Japanese craft, seasonality and comfort in every bowl

A pristine selection of salmon, tuna and kingfish, sliced to order and served with daikon and shiso.

Tiger prawns and seasonal vegetables in an airy, crisp batter with tentsuyu dipping sauce.

Slow-cooked broth with springy noodles, chashu pork, marinated egg, bamboo shoots, nori and spring onion.

Tender wagyu beef simmered tableside with tofu, shiitake, wombok and greens in a sweet soy broth.