Based on traditional Shanghai cuisine, the menu combines the four major cuisines of China. Chef Yamada's originality shines through in his dishes, which also skillfully incorporate elements of Japanese and Western cuisines. Careful selection of ingredients is also taken, with such premium ingredients as rare Kesennuma shark fins shipped directly from the area. The shark's fin rice in an earthenware pot is a specialty of the lunch course. Other dishes include plenty of fatty seasonal seafood such as wild puffer fish and seasonal vegetables, and the main course can be changed to stir-fried Omi beef with oyster sauce for an additional 3,500 yen. Relax and unwind in the chic atmosphere of the restaurant with its white plaster walls and dark-brown wood materials.