The chef showcases his originality in his omakase, drawing on his experience in both Japanese cuisine and sushi. Layering the flavours of the ingredients creates different tastes within a single dish. For the sashimi, sea bream is dressed with ankimo (monkfish liver), and bonito is paired with onion ponzu. For the sushi, the chef imaginatively combines squid and sea urchin in a gunkan-maki. The generous number of items in the omakase reflects his desire for guests to leave feeling satisfied.