With a mix of Chinese, Taiwanese and Okinawan cuisines, this trendy counter-style restaurant offers a little bit of everything in dishes that complement, rather than compete with each other.
The dishes are all appetiser-sized so you can sample a little bit of everything as you sip on fruit-infused awamori (an Okinawan version of shochu). But the food still packs a punch with exotic ingredients like umibudo (sea grapes). Other menu items include homestyle favourites like congee with youtiao donut sticks and goya champuru (bitter gourd stir-fry) – all made with fresh ingredients free of additives or preservatives.