Both the room and the food reflect the pared-down ethos at the core of Kei Kurusu’s culinary philosophy. Under the gourmet visionary’s supervision, the chef precisely crafts local ingredients (mostly veggies and fish) with Japanese and French techniques, highlighting their pure flavours without unnecessary condiments. First-time guests are served a set menu so they can experience Kurusu’s vision; returning customers get to try something else.