As starters, we had the Red Skin Potato Salad, Charred Broccoli and the Charred Shishito Peppers (seasonal specials). A signature favourite was the potato salad that felt like a Japanese dish made up of chunky potatoes served with a six-minute egg, shallots and tobiko. Tossed in mentaiko mayo, each mouthfeel was soft, crunchy, creamy and savoury that it made me reaching out for more.