Shigeyuki Matsubara layers flavour upon flavour to draw out the individuality of each dish. He creates his sharply flavoursome dashi through extravagant use of dried bonito and tuna shavings. White miso is added to lightly deep-fried oysters and lotus-root dumplings are enriched with beef, creating multi-layered flavour profiles. Matsubara handled the design of the restaurant himself and the original imagination of the chef completes both the cuisine and the interior.