The menu is a judicious balance of sushi and other Japanese dishes. The meal begins with meticulously refined sesame tofu and bowls of basic soup stock. To vary the tone, the sushi is interspersed with savoury egg custard and flame-broiled offerings. For the first piece, Chef Takafumi Kiyonaga likes to serve young Pacific sea bream, demonstrating the marination, knife techniques and other aspects that make up his craft. Red-fleshed fish is paired with mustard and conger eel with pepper, testifying to the influence of other types of Japanese cuisine.