An open kitchen framed by a green marble counter occupies the centre of this stylishly appointed, street corner edifice. The counter seats are particularly popular, but there is also a friendly communal table available. It is a pleasure to admire Clovis Degrave and his team, who are more than happy to chat and share with diners. We recommend the several course set menu that blends creativity with Japanese serenity.The chef avows a weakness for exceptional ingredients, whose quality he underscores thanks to amusing textures and big-boned sauces. For example, he may gently sear a slice of Balfego tuna belly on the binchotan, adding a vibrant mix of brown rice and grated wasabi. Or how about a ravioli stuffed with egg yolk and coated in a light, smoky emulsion and grated white truffle?Clovis Degrave has a knack for combining high-flying technique with gutsy flavours, with special mention for his fruity fermented concoctions and painstakingly crafted sauces. His set menu is both impeccably balanced whilst addictively intriguing.