This secluded eatery is the quintessence of Japanese style, courtesy of a profusion of cypress wood and elegant tableware. The chef who used to work in Taipei offers three omakase menus that strike a balance between raw and cooked courses, Japanese classics and creative gems. Fish from Toyosu market is paired with rice dressed in a mellow blend of white and red vinegars. The crispy spring roll filled with crabmeat, crab roe and tomalley is an umami extravaganza.