Hailing from Tokyo, the head chef Kakinuma is a master in ageing raw fish for deeper and fuller flavours. Some are aged together with pickled fish entrails that add exceptional umami. He takes meticulous care to keep flavours of each piece pristine without interfering with the next. Apart from sushi, Shimane abalone steamed in sake is also a highlight. The elegant interior design and artisan dinnerware befit the sophisticated food.