Birchwood panels and counter seating set the scene in the refined, understated interior for an intimate dining experience. Trained at a renowned sushiya in Japan, the chef rolls out Edomae techniques, infused with his own creative spin, to craft a single omakase menu. Dishes centre around seafood sourced mainly from Tokyo’s Toyosu Market and complemented by fresh catches from Taiwan’s northeastern coast. A standout is the kohada, whose chewy texture and well-judged acidity provide the perfect balance to the sweet rice.