The indirectly lit counter creates a comfortable setting, with wooden trays and a variety of tableware. The omakase includes a clear katsuo dashi soup and chawanmushi, reflecting the chef’s experience in Japanese cuisine. Yakitori is seasoned simply with salt to highlight the true flavour of the free-range chicken. Negima come with yuzu kosho, while breast is paired with plum paste. Danish with liver pâté adds variety to the progression.