Review

Fusion cuisine can sometimes lean toward being overly experimental, but this restaurant takes a more refined approach. It blends diverse ingredients and techniques from different culinary traditions in a way that feels thoughtful and balanced. The entrance, designed in calming black tones and lined with wine bottles, leads into a warm, cellar-like space that wine lovers will surely appreciate. The tasting menu includes four appetisers, a main dish, and dessert. One standout is the uni toast — layers of Hokkaido sea urchin and beef tartare on toast, topped with caviar. Rich, flavourful and leaves a lasting impression. Ceviche, made with greater amberjack from southern Thailand, smoky Japanese iburigakko pickles, avocado, and beetroot sauce, offers an unexpected but well-executed mix of flavours. Duck breast, slow cooked for two days, is tender and juicy, with a flavourful duck jus enhancing its depth. Grilled aka ebi is served with a rich, foamy sauce made from the shrimp heads, perfectly balanced by the light acidity of Japanese mozuku seaweed. The main course, a ribeye dry-aged for 18 days, is paired with confit vegetables and a classic jus. A beautifully simple quality steak. Desserts do not disappoint. Truffle ice cream, in a snow-like foam, melts gently on the tongue, releasing its earthy aroma. A selection of wines from France, Italy, and California, along with Japanese sake, are paired with the dishes by a skilled sommelier. With over 200 wines and a seasonal menu, this is truly a place to relax and enjoy with close friends or someone special.