The Japanese love of small spaces is deeply connected with the spirit of the tea ceremony and its cultural background. The counter, affording just the right distance between guests and Chef Shunya Kadowaki, seats just six. The private room, whose low ceiling suggests a tearoom, is so intimate that guests can feel each other’s breathing. The menu features dishes where ingredients in season come together to create fleeting sensations that linger in the memory forever. Truffle rice, enriching the meal in both aroma and flavour, is a case in point.