Specialising in kushiage skewers with a creative twist, this restaurant incorporates influences from around the world. The owner-chef strives to create skewers that are found nowhere else. The squid-ink risotto offers an Italian touch, and the escargot with its aroma of truffles has a French inspiration. Dishes such as these are interwoven with perennial favourites of shrimp and beef. Enrobed in fine breadcrumbs and lightly deep-fried, one skewer quickly follows another.