Diners can look forward to a fresh assemblage of traditional Japanese delicacies that are not commonly served in the local scene, alongside a full selection of fine Japanese sake and shochu to complete a well-rounded Japanese dining experience.

With a culinary history that dates back to more than 7 years ago, Chef-Owner Mr. Lee Loon is true to his passion in preparing exquisite Japanese cuisine. Importing the bulk of his ingredients fresh from Japan a few times a week, the gastronomic delights that Chef Loon weaves out from his kitchen look set to tease the appetites with its exquisite presentation, and appease with its piquant tastes.

Do keep a lookout for the monthly specials where hard-to-find seasonal items will be painstakingly brought into the local scene just to offer a more distinct selection for the adventurous souls. The month of December sees the offering of rare items such as the Shirako Ponzu ($18) which is the cod fish sperm served in a bowl of aromatic vinegar sauce.