Refined traditional multi-course meals fit for a Japanese inn. Guided by the rubric that ‘tradition is just the continuation of innovation’, this is a restaurant that is open to new ideas. The evening begins when the owner-chef guides guests to the kitchen. The head chef makes lively conversation as he prepares the ingredients. He delights in exploring combinations of flavours, such as tuna with caviar and soba with truffles. Dining in a private room in the style of a tea arbor is part of the allure here.