Find this beloved Italian-Japanese fusion restaurant between boutiques in an open-air mall. The small, well-appointed room is dark with shellacked wood as well as red-and-black motifs. All of this draws the eye towards that white-tiled wall where a line of itamae are hard at work in the open kitchen.

The cultural collision is best seen in dishes such as fig sashimi with black truffle, burrata and yuzu, or carpaccio of red snapper with Asian pear, hearts of palm, yuzu and balsamic truffle oil. Forward-looking specials include vinegar-bathed halibut, topped with arugula and artichokes, and tempura is a high point, whether as soft-shell crabs or Kumamoto oysters. Seared marinated tuna handrolls with crispy garlic and cucumber are delightful.