Soft , subtle nuanced textures and flavours embodied by the dish of the night @gossy_godenya .

An abalone liver congee which prolongs the pleasure of the usual liver rice ball staple in a sushi course . Augmented by the sweet salinity of uni and the unami punch of seaweed . It is a dish you could find pleasure and comfort in on a daily basis .

The remainder of the 9 course menu continues in this mold . Superb flavour combinations that feel effortlessly natural .

Kawahagi , scallop , mushroom , spinach , whipped tofu , persimmon - harmonious creamy blend of flavours

Fig, peanut tofu , ginkgo , wild rice , salmon roe , daikon , yuzu - subtle shifts of texture and use of the salmon roe both fresh and ground into a paste for tremendous length

Ayu , fish roe , chestnut , sweet potato , matsutake , sudachi - pregnant ayu stuffed with chestnut and sweet potato which are complimentary textures and flavours . Nice acidity from the sudaichi

Sanma , turnip , myoga . Char Grilled one side , remaining juicy. Paired with liver sauce which had a good deal of bitterness , turnip greens for balance .

Kegani , eggplant , girolle , pine nuts , rice - Japanese mushroom risotto , earthy and the crab flavours give the dish a lift .

Kinki , winter melon , saltwort , maitake , fermented chilli - beautiful kinki with miso glaze , lightly spiced broth .

Somen noodles , duck , green onion - roay duck breast in clean broth

Almond brûlée and ice cream , matcha , sake - Japanese Affogato !