Tsukasa Miyashita’s menu is the product of guidance from two mentors. At a ryotei, he learned that cuisine lives and breathes by its ingredients; at a kappo, that nothing is more important than pleasing the customer. Inspired by these two lessons, Miyashita puts his own unique stamp on Japanese cuisine. Amuse-bouche between meals is a new endeavour, a gruel of vinegared rice. Fresh spring rolls of Japanese ingredients are wrapped in rice paper, adding an extra touch of Japanese sensibility. A dialogue between tradition and avant-garde.