The Hassun(second course) sets the seasonal theme, and ours was the verdant green of spring. 6 artfully plated items, each and everyone absolutely delicious.

Chawanmushi: silky smooth egg custard coated with green bean sauce and a pinch of briny red snapper roe.

Warabimochi: unlike true mochi, this jelly-like confection is made from bracken starch. Light and not at all overly sweet.

Deepfried Eggplant: excellent texture, served with a little tomato sauce and bacon.

Marinated Mackerel with Coleslaw: not unlike pickled herring, the fish had a firm, bouncy bite, and its vinegary saltiness was cut through by the creamy coleslaw.

Squid Sashimi: sliced into thin strips, the squid was fresh and tender. You wouldn't expect sashimi to be served with miso green onion sauce, but the mellow onion flavour worked in tandem with the meat's natural sweetness.

Octopus & Asparagus Salad: you can't see it under the leaf in the middle, but the tender bits of octopus and crunchy asparagus went hand in hand, brightened with bursts of citrus jelly.

Taste: 4/5