Review

This petite dining room is the only venue outside Japan to feature renowned chef Takagi Kuzou's celebrated Kyoto-style cuisine. Referred to as Kyo-ryori and served kaiseki-style in a sequence of small and artistically presented dishes of visual beauty and subtle taste. The kitchen is helmed by chef Norishisa Maeda, who engages with guests throughout this intimate dining journey. The menu features premium quality air-flown ingredients, beginning with a delightfully elegant bite of Hokkaido sea urchin with squid, asparagus and cucumber served with a vinegar dashi jelly and hydrangea flower, to open up the palate.

Continue with a tasty fish cake of Kagoshima prawn and Sakura shrimp, accompanied by zucchini flower tempura, a delicate spoon of Sturia caviar topping a tasty clear soup. Sashimi and sushi emerge, to be followed by a stellar kinmedai, red sea bream tempura, served with saffron white miso sauce and Thai lime.

All prepared in front of the diner, enhancing the enjoyment. Yakimono is the pinnacle, a Tottori wagyu beef with tomato koji ricemalt, served with a miso of shiso leaves. Petits fours and matcha tea, complete a stand out experience. The wine list is well put together with several excellent choices available by glass, the sake list is carefully curated and perhaps to be preferred.