A modern interior of black leather and Japanese wood sets the tone for enjoying the traditional and contemporary hand rolls, premium sushi, and nigiri served at this Four Seasons Hotel dining venue. Innovative appetizers include the Milk Bread Toast with Toro tuna, uni, and chives, the Potato Chips with Yellowtail, yuzu aioli, trout roe, and Parmesan, and the Rice Chicharron (crispy style) with bigeye tuna, watermelon radish, avocado, and osetra caviar. The six-piece nigiri tasting may include Kobe strip loin with black truffle, or kanpachi (amberjack) with chive paste and finger lime. Kitchen fare blends the best of Asian and western favorites in dishes like the Karaage (fried chicken cutlets) with sansho (a lemony peppercorn) and garlic aioli and the Wagyu katsu (breaded cutlet) sandwich. Specialty cocktails, international beer, fine wine, and premium sake are served.