A mishmash of different styles seems to work miraculously here – Italian stained glass window and a marble counter are juxtaposed with Chinese wooden furniture and silver cutlery. The chef was trained in one of most prestigious teppanyaki restaurants in Japan and has over 40 years of experience under his belt. Signatures include U. S. SRF Wagyu, braised abalone in kombu salt, and prawn with French sauce. Hida beef is also available for pre-ordering.