Toshiya Kadowaki’s aim is to serve up “unforgettable cuisine”. By this he means that the spirit of the ingredients lives on in the diner. Seasonal foodstuffs such as pepper flowers, abalone, matsutake mushrooms and crab are freely combined with Western elements such as caviar and foie gras to concoct dishes of delightful originality – truffle rice is a prime example. Compelling fare conjures memories and feelings with each passing season.