First time having Italian-Japanese in Japan and this became one of my favourite meals of the trip . Dishes had tremendous balance and creativity and also some Peruvian elements added which further built on a very individual menu from Chef Ken Sakamoto .

Kicking off with Japanese prosciutto served with a dosa flavoured with cardamon and turmeric and filled with an eggplant cream certainly alerted you that this meal would be different. This was a terrific start .

A tartare of Katsuo with cucumber, almond and raspberry had great harmony , I really enjoy raspberry as the acidic element in crudo dishes.

A savoury trio of bites followed , with Hamo, pressed tofu and cucumber serving as the primary ingredients .

Quinoa , cashew nuts , black rice made up a soothing mixed grains dish .

Well set Beef was almost standing proudly by itself , the minimalist accompaniments were a celeriac fondant and brown rice vinegar relish

Pasta course was delicious , asparagus and grilled sea whelk complimented by a Huacatay sauce which perfectly coated the Taglioni

Porcini Mushroon risotto was lifted with a touch of Mikan .

Desserts hit the mark , firstly jasmine and peach which is certainly the combination of the moment/season .

Then a base of rice pudding littered with interesting textures of Amazo