Kaiseki prepared with a sushi chef’s sensibility. Abalone risotto is a luxury, prepared with generous lashings of boiled abalone. In an original interpretation, tuna is sliced thin, to complement the light soy sauce. Rice is prepared a sushi chef’s way, cooked with a minimum of water to bring out the flavour when eaten. Pu-erh tea is served after dinner, reflecting the chef’s culinary experience in Shanghai. Bursting with passion and ambition to innovate, Sassa is moving Japanese cuisine forward.