The chef hails from Osaka and honed his skills in some of Tokyo’s top kitchens. In his 6- or 8-course omakase menu, he revisits his Japanese roots with classic French techniques. Exquisite dishes made with quality seasonal Japanese produce taste light, sophisticated and subtle. With only 16 seats at the pine wood counter overlooking the open kitchen, reservations are recommended. The immaculate service further adds to the experience.