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Chef Hiro hails from Fukuoka and is a firm believer in seasonal ingredients. Not only do his menus change monthly, he also ensures dishes are presented artfully.

Ingredients and their combinations are eaten according to the healthiest produce available at the time, with 98 percent of the ingredients coming directly from Japan.

He pays a lot of attention to the mood and temperament of his guests, tweaking dishes according to their age, gender and lifestyle, for a personalized experience.

We started our meal with flash smoked salmon and nuta sauce, one of chef Hiro's signature dishes that are available around the year.

Presented in a clear glass dish that somewhat resembles a fish bowl, the smoky flavor of salmon is intensified with wafts of smoke released when the washi paper cover is lifted. Delicate and tender, it was a memorable start.

It was followed by abalone and awaodori chicken matsutake jitate soup, a special request that requires four days advanced booking. Theatrically served from a gorgeous yellow urn, the intensely flavored broth is added to ingredients tableside to ensure that each morsel retains firmness.

We continued with supremely fresh seasonal sashimi, decorated with a sprig of flowers that adds a pretty touch. It was served with two types of soy sauce: one had a ginger wasabi infused tang that complemented white fish beautifully, while the other enhanced the fatty tuna's texture.

Tile fish hoba yaki style was served on its own miniature grill, wrapped in a large leaf with rice underneath. The beans and wild mushrooms set off the slightly charred sweetness of the fish.

Luxurious chunks of kabura steamed Wagyu beef were laid on top of a refreshing chrysanthemum thick sauce that added freshness to each bite.

The meal concluded with two dishes available around the year: Chef Hiro's truffle rice, populated generously with sprinkles of the fragrant mushroom and ice cream that had a lovely earthy quality to it. Like the meal itself, they were feasts for all the senses.

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