The restaurant’s name declares that its food is created, not merely prepared, and indeed the cuisine here is infused with imagination. Kazuki Takagi spares no effort to furnish a delightfully creative bill of fare, casting his magic on ingredients from around the country. Puffer fish spring rolls, monaka wafer cake filled with monkfish liver and smoked daikon pickles testify to his inventive spirit. Sesame tofu and sea bream on rice with Japanese tea poured over it follow tradition.