The format is counter-style Chinese; the concept, ‘chef’s table’. Prix fixe menus are assembled according to guests’ tastes. The view of the kitchen as food is served is part of the pleasure. The chef’s exuberant creativity, from his days in Hong Kong, lends a unique character to the menu. Items such as potage of Chinese ham and stewed beef cheek are prepared in a Western style. Soup of ume and perilla leaf with fried rice introduces a Japanese sensibility. The sheer wealth of twists and techniques in the dishes keeps guests coming back.