The whole restaurant is a canvas on which Takamitsu Shimizu expresses his love of nature. Driftwood and charcoal adorn the stone walls and the cuisine celebrates the seasons, stirring the senses. ‘Water, Leaf, Soil, Tree,’ an amuse bouche, drives this concept home. On dishes moulded in the shapes of mosses and plants are served bite-sized pieces of the bounty of mountain and sea. The appeal of each producing region and producer is on display here, appreciated through the chef’s own filter.