Dinner Mon-Sat 6pm-9pm
Kenji Ito's extensive menu presents delicious dilemmas: a traditional kaiseki of eight impeccable courses or shokado bento, artfully presented in its exquisitely lacquered box? A five-course dégustation or pick your favourite flavours and textures? Whichever path results in a generous and memorable meal. Ito grows much of the produce that appears in his pickles, ferments, preserves and salads - the plums and charred banana capsicum with smoked duck, the figs on a crisp tart and Japanese herbs with snapper and its broth. Although the restaurant is in a modest block of shops, the interior is elegant and spare, with niches along a long green wall holding intriguing and beautiful objects. Staff are courteous and well versed in wine and dish pairings - which extends to recommendations from a grand list of sake, shochu and plum wines. It's easy to understand why this evergreen destination has legions of fans.
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