At its core, itsuka is all about affection for the seasons and ‘Chinese cooking as only Japan can do it’. Sourcing foodstuffs grown or raised in Japan, it serves set menus only. The fare is firmly grounded in Sichuan cuisine, but to keep the focus on the ingredients, seasoning is used sparingly. Steamed and stir-fried offerings are prepared with fermented vegetables to top up the flavours. The meal wraps up with a single dish, selected from among items such as dandan noodles, hot-and-sour noodles and hotpot soup noodles.