Various cuts of Japanese A5 Wagyu take centre stage here, but sashimi-grade cuttlefish and local free-range Gui Ding chicken are also unmissable. Instead of salt, meat and seafood are seasoned with ground kombu for extra depth – and servers will happily grill the food for you and pair it with sake from the extensive list. Japanese traditions are honoured in the architecture, the garden and the practice of taking shoes off at the door.