The Hong Kong branch has two rooms, with 10 and eight seats respectively. The omakase menu features tuna bone collagen soup and maguro tossaki with meat from near the head of the tuna, which makes it a rare dish. The Tanada rice, from Niigata, is cooked in a traditional Japanese olla with red vinegar fermented using natural sake yeast. The water is from a Japanese volcanic spring. A good selection of sake is available.