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Reminiscent of an old Japanese food parlour, attention to intricate detail in the interior is evident in its rustic charm.
The raw and fresh robatayaki food is wonderfully presented with pandan leaves set on large Japanese baskets, and as food is ordered the chef swiftly selects the ingredients from the baskets and marinates them with salt and slowly cooks them on an electric stone grill. Fans of sushi and sashimi will gasp in delight at the unrivalled freshness of the sashimi; go for fatty tuna and sea urchin sushi. The restaurant aptly lives up to the cuisine it represents with goose liver, dried blowfish and eggplant as mere delectable teasers; on the main plate, chew on Matsuzaka sirloin steak, Hokkaidou taraba crab, or one dish that is certainly worth trying - the daily seasonal fish, freshly retrieved from the tank and full of flavour. For a sweet finish, leave room for the generous selection of sherbets or a pomelo ice cream.
A wonderful array, especially from Australia, of reds and whites, ranging from desert wine to sparkling wine.
The staff are pleasantly polite and well-informed which is a definite plus; the chefs serve the dishes from their station to guests using a wooden paddle, and are readily prepared to explain the dish.
A full course meal without wine should come up to about $1,500 for two.