The dimly lit dining room is sleek and minimal, and the kitchen and service teams are small but efficient. Only one seasonal omakase menu is offered, with a choice of main from pork, beef and lobster, followed by a small portion of Japanese curry rice. The chef cleverly incorporates Asian influences in European-style dishes using ingredients like turmeric, lemongrass, huangjiu and kombu. Reservations are mandatory via social media.