Sumibikappo SHIROSAKA

The chef’s gastronomic experience includes stints in Sydney and New York. The creative flair he acquired along the way finds expression in the imaginative freedom of his menu. Appetiser of sea urchin and tuna is paired with caviar. Hassun platters incorporate unique choices such as spring rolls and roasted pork fillet. Broiled seafood and grills of eel and wagyu are accented by the aroma of bincho charcoal. The meal wraps up with handmade soba or rice in clay pots available on request.