Tucked away in a quiet street, the low-key room is generously decked in natural wood. Chef excels in intricate kaiseki courses that star natural flavours. His single set omakase menu spins with the seasons, but typically features seafood, both local and flown in from Japan. The soup course is always a delight – freshly shaved bonito accounts for its deep umami. The velvety sesame tofu is loaded with nutty textures and soybean flavour.