The chef’s pedigree in both yakitori and French cuisine shines in this restaurant’s omakase set meal. The magic begins with appetisers such as smoked chicken or terrine de foie gras. The chicken soup is like a clear consommé. The restaurant sources whole chickens of a variety that requires a long breeding period, and rests the meat for several days to concentrate the flavour. To bring out the flavour of the meat, salt is used liberally, sauce sparingly. Simple chicken soba noodles end the meal.