The places is clearly mislabelled as Italian. It is far away from anything you would expect in an Italian fine dining restaurant. Takayoshi-san is pushing boundaries while combining cutting edge techniques with traditional forms of cooking.
He cooks the Shintama first in a low pressure cooker, then he continues the procedure in a thermos oven using the Robochon in-and-out method. At the very end the outside gets caramilzed using high heat from the binchotan grill.
Some outstanding dishes like the Shintama and the sawara.
Great place.