Luring punters to the underground restaurant, which seats just 16 people, the Kagoshima A5 Wagyu is just one of 11 courses you’ll try from head chef Hitoshi Miyazawa’s kaiseki-style, multicourse feast. Find a seat overlooking the open kitchen, where Miyazawa’s intricately marvellous food is prepared and served by chefs and waiters in whisper-quiet unison.

What seems like an ocean of seafood packs out the offering, with sashimi sliced before your eyes. You may try marron seafood bisque with crab, followed by an elaborate “autumn forest” of black cod, sanma (mackerel pike), paradise prawn, pumpkin castella and snapper sushi. 

Perhaps the most pleasing surprise comes in the form of yakimono (charcoal-grilled) barramundi with a spinach-green puree loaded with an elegant mix of zest, spice and sour notes. Tuna nigiri, eel and truffle, and a chestnut, persimmon and quince sorbet rounds out the two-hour dining experience.

A small yet comprehensive drinks list allows for wine pairings, as well as cocktails and sake. While the only choice is the eye-wateringly steep degustation, Ishizuka leaves you feeling amazing.

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