FROM TOKYO TO TSIM SHA TSUI, CHEF TAKAYUKI KUMAI IS RESHAPING WHAT AN ARTISANAL PASTA BAR CAN LOOK, AND TASTE, LIKE. ONE THAT BLENDS ITAMESHI ROOTS WITH CASUAL DINING CHARM.
THINK BOLD AND INGREDIENT-LED DISHES CRAFTED TO LAND RIGHT IN THE MIDDLE OF THE TABLE, AND A DRINK LIST MADE FOR KANPAI MOMENTS — FROM ICE-COLD SAKE TO VINO, TO YOUR GO-TO BEER.
