The interior, ceremonial space and dining-ware remind one of a tea ceremony room. The menu is based on the traditional division of the year into 24 seasons, underscoring their ephemeral nature. Owner-chef Hideaki Matsuo follows the calendar and respects historical events and lore, passing Japanese culture to the next generation. He is always creative and ready to experiment with new flavours. The auspiciously named ‘Dragon Cloud Grill’ was inspired by French soufflé. A modern sensibility is on generous display.