On the sixth floor of the Four Seasons, it is a treat to be in this chic and intimate little restaurant serving Japanese fusion food created by chef Mitsuru Tsukada. Thanks to good quality ingredients, he cooks up colourful and fragrant cuisine, turning out a series of spicy dishes, such as tuna tartare, gochujang sauce on crispy rice, sea bass ceviche and sweet prawns.
- MICHELIN guide inspectors
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