The serene Japanese garden is matched by the minimalist wood-clad room and exquisite tableware. Celebrating a career that spans over 20 years, the Japanese chef serves a single season-driven tasting menu dominated by the freshest catch from Kyushu, Japan. Seasoning is intentionally light-handed and nuanced for diners to appreciate the natural flavours. The soy-free seared sesame tofu appetiser is heavenly. The sake list is short but sweet.