The menu by Chef Masaya Miyawaki has a drinking snacks vibe. Miyawaki enjoys a drink himself, so meals begin with fried items that complement drinks like beer and champagne. Karasumi (salted and dried grey mullet roe) Soba is salty and flavoursome. Regional sake, wasanbon (a kind of refined sugar) and olive-fed wagyu beef are sourced from Kagawa Prefecture from the chef’s desire to support his native region. Miyawaki recommends dessert-wine pairings with bracken-starch dumplings, tracing the evolution of Japanese cuisine.