Snacks and nigiri testify to the chef’s experience in Japanese cuisine. The meal begins simply, with handmade tofu or pureed vegetable soup. Tilefish scales are scored before the fish is grilled to make it look like a pinecone; pike conger and longtooth grouper are served as shabu-shabu, adding hot dishes to the mix. Sushi toppings such as Orient clams and simmered conger eel attest to old-school craftsmanship. Keen to offer a wide range of flavours, the chef offers smaller portions of nigiri enhanced with red vinegar and salt.