Good, fresh produce is at the heart of the menu, alongside strong flavours and ingredients. For their drinks menu, the restaurant has collaborated with Bombay Duck Brewing and is serving two varieties of beers — a rice beer to showcase the East, and a stout to highlight the coffee from South America. Also on offer is a range of sake, 15 to be exact, alongside Pisco Sours that can be personalised with flavours such as the orange and cumin, cucumber and coriander, or litchi and lemongrass.

The cocktails are the real stars here. The Kyoto Sour comes with whiskey, lime, miso puree, matcha, and beer foam, while Lost in Translation features Suntory Toki whisky, shochu, shiso leaves, and spiced grenadine. I, however, settle in for a classic, the Scent of Kochi, made with Absolut and Yuzu. For teetotalers, the house-made Horchata — a delicious Mexican drink made with almond milk and rice milk, and served over ice — is a great option. The restaurant is also working with Dope coffee and Chado teas to bring in Japanese teas and coffees into the mix.