Shigeyuki

‘The look surprises, the taste reassures.’ The chef’s passion for creativity makes his culinary spirit unique. Decoratively arranged sashimi are briefly heated to draw out moisture. The chef doesn’t serve soup dishes, as much of his cooking tailors the dashi stock to each dish. His freewheeling personality makes the evening fun, while the folk-art vibe of the interior, including a chest of drawers inherited from the chef’s grandparents, fills the air with memories and the warmth of family.

‘The look surprises, the taste reassures’

• The chef’s signature is playful presentation paired with steady, comforting flavours.

Sashimi, then heat

• Fish is arranged decoratively, then briefly heated to draw out moisture, a small move that changes texture and aroma.

A room filled with inheritance

• The folk-art atmosphere is anchored by a chest of drawers passed down from the chef’s grandparents.

Signature ingredients

• Sashimi-grade fish: treated with a signature technique, decorative arrangements, then brief heating to manage moisture.
• Dashi stock: built as a tailored backbone for each dish, rather than a single soup course.
• Seasonal Japanese produce: the cooking reads as ingredient-led, with technique used to create surprise rather than disguise.

Menu format

• Japanese cooking with a chef who prioritises surprise on the plate, while keeping flavours reassuring
• Sashimi is sometimes briefly heated to draw out moisture
• No fixed soup course, dashi is tuned dish by dish instead

Room and atmosphere

• A folk-art interior, including a chest of drawers inherited from the chef’s grandparents