Walk through the door and the buzz of activity in the kitchen leaps out at you. A chef must also be able to provide customer service, says Haruhiko Yamamoto – and sure enough, the whole team works together to serve customers. Piled high on every plate is seasonality and creativity. Inaniwa udon noodles combining clams with abalone and bamboo shoots wrapped in beef are exquisite tastes. At the counter, regular customers enjoy priority seating; first-time patrons are seated at tables.