What Shun Miyahara wants is to convey is the power and vigour of ingredients in season. His determination comes from his mentor. Pride of place on the menu goes to char-grilled items. Grilling fresh-caught fish and wagyu beef, Miyahara works the flame with constant minute adjustments, aiming for the precise moment when the flavour is fully revealed. His experiences in Paris come out in an interior blending Western design with Japanese influences, and in sparking conversations with his guests.