Diners may order with ease from the assortment of courses from which to choose. For instance, the Sakura course first features the Scallop Konawata — a unique dish made of raw scallops with puréed fish intestines. This comes as very fresh, creamy, slightly sweet, and not at all fishy. The Salmon with Yam features the freshest salmon accented with raw onions, vinegar and peanut sauce that blends quite interestingly and uniquely. The Lobster Gusokuni is a stewed lobster in light soy sauce wrapped in the armour of its shell. Once broken, the dish reveals a softly textured meat, fresh as the day it was caught, accented by a thick, tasty sauce infused with ginger and soy. A must try is the Wagyu Teppanyaki — cubes of grill-seared top-grade tender beef begging for a full-bodied Claret to pair with. Finish off with the green tea ice cream – a delightful end to a meal that flirts with perfection.