The introverted space tucked into the hotel lobby and hovering over the casino’s hive-like atrium uses lowered lights, private nooks and dark timber to mark a transition to Tokyo.

Pull up a stool at the lively raw bar to appreciate the chefs’ knife skills and precision plating. With a flavour profile that skips from sweet to sour to spicy, traditionally cured Hiramasa kingfish is a textural treat, thanks to a tangle of crispy potato. If funds allow, pepper platters with Oscietra caviar or Tasmanian rock lobster.

The rest of the made-to-share menu is sectioned into tempura, binchotan, izakaya, sushi, salads and soups. Roll from Moreton Bay bug in a textbook tempura to wagyu 9+ flank. It’s easy to get carried away. A decadent set option cherry-picks the crowd-pleasers, or the personable staff are more than happy to share their favourites – namely, hot donatsu bursting with caramelised white miso and chocolate.

Pair a parade of food with your preferred poison from a hefty refreshment list, which sprawls from international wines to flights of sake.

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