Embracing the essence of kappo ryori, we work with the seasons to champion local ingredients from our close community of producers and growers.

Our sushi and sashimi blend traditional edomae with our ‘Sachi-mae' style. From the coals of our robata come bold and flavourful kushiyaki – skewered and grilled – dishes, while locally grown vegetables and seafood are lightly battered to create our signature tempura.