Sense

Led by Executive Chinese Chef Toshiyuki Nakama and Head Dim Sum Chef Hideaki Hayashi, the kitchen balances traditional Cantonese technique with broad regional menu choices. Courses range from rich soups and teas to specific house preparations like tender wagyu, prawns with mango mayonnaise, black pepper beef, and crab rice. Service keeps a dedicated pace—noticing individual allergies and keeping tea cups filled—inside a relaxed, elegant dining room overlooking Tokyo.