It's intimate, with counter seats for around ten, but this ambitious restaurant punches above its weight. The kaiseki-inspired menu highlights goho, or the Japanese rule of five, featuring five distinct cooking techniques from raw and grilled to simmered, steamed and fried. Seasonality is paramount, and these meticulous dishes showcase an impressive mastery of flavors. Shabu shabu with Japanese wagyu and a deeply flavorful broth; gohan featuring rice with finely diced chicken and maitake mushrooms; soba noodles made with buckwheat from the chef's hometown—each dish displays confidence and precision. Mizugashi with diced crown melon, sake lees ice cream and honeydew soda foam is flawless, and accompanied by a smoked green tea, it's an unforgettable ending.