Three Distinctive Culinary Experiences with Convivial Al-fresco Dining Embracing the charming culinary and sake culture of Kobe’s picturesque five Nada villages. Brings together authentic robatayaki, Hakata yakitori, premium fresh tempura and washoku cuisine.

Led by a team of skilled chefs specializing in various domains, including Chef Shimoda, a master of yakitori. Additionally, Chef HO Wai Leung, renowned for his expertise in washoku and tempura. He develops tirelessly innovative recipes based on traditional Japanese cuisine. Also, having won the Asia Hong Kong Championship in the World Japanese Food Challenge. He offers diners a chance to savor his premium fresh made tempura.

Chef Shimoji Atsushi is a Japanese robatayaki chef with over 20 years of culinary experience, working in both Japan and Hong Kong. He is a native of Okinawa and has a diverse skill set that includes robatayaki, oden, and kamameshi. Chef Shimoji has honed his craft at prestigious establishments, including the well-known robatayaki restaurant Inakaya in Tokyo.

While its name pays tribute to a famous sake region, the venue's beverage program is designed to cater to a wide range of tastes. At the heart of it is an impressive collection of premium sakes, including special seasonal bottles that are rotated to offer new discoveries with each visit. For those who prefer other offerings, the menu also features popular Japanese draught beers, crisp highballs, and other spirits, all intended to complement the lively and communal atmosphere complete with al fresco dining!