Italian as only Japan can do, with the spotlight squarely on Japan-sourced ingredients. Shinji Harada creates a cuisine from the interplay of his own sensibilities and experience. Only seasonal ingredients are used, as in the pasta of bamboo shoots and matsutake mushrooms or herb-steamed conger eel. Using traditional cooking methods, Harada expresses the flavours of the season with freewheeling creativity. The restaurant’s name, which means ‘the aroma of freshness’, encapsulates the importance of great ingredients.