Chef-owner Kazuhiro Hamamoto, who has honed his craft over the past 20 years at notable restaurants, offers a memorable dining experience by masterfully showcasing the best of each seasonal ingredient in his ever-changing omakase menu. Through the thoughtful layering of ingredients and flavours in dishes like the Hokkaido kegani shabu shabu (seasonal crab poached in an umami-packed broth) and the wood-fired sweet fish with smoky, delicate flesh lifted by ayutate sauce, each of the chef’s signatures stands out without overwhelming the others. At the same time, the chef also perfectly executes simplicity in preparation, allowing the intrinsic flavours of each produce to shine through. Service is attentive and endearing, with servers helping to shift drink glasses out of the way for a better view (and photo) of the chef as he presents his dishes. A comprehensive beverage selection, including the exclusive house sake, Hamamoto 7, rounds off an exceptional experience.