Well versed in the culinary arts of both Japan and France, founder Hiroki Nakanoue devises omakase menus that meld Edomae sushi traditions and a creative use of Western techniques and ingredients, such as truffles and caviar. The kitchen excels at realising his vision with finesse and precision. While nigiri sushi dominates the lunch menus, the higher priced dinner menu is where the team's creativity, astuteness and skills shine brightest.