The restaurant’s name is ambiguous, meaning either ‘the good job’ or ‘the good stain’. Chef Tamura has been preparing many of the shop’s dishes, including red bell pepper mousse and beef stewed in red wine, since his apprentice days. His awareness sharpens with each passing day, he says, refining his cuisine. There are flavours that only come after ten, or even twenty, years of work. The recipes he’s inherited and the work that stains his soul will never fade.