The well-off and the Michelin-rich in Singapore opened in less than a few months, almost surprised the audience. The restaurant is small, and the two halls can only seat 14 guests, but they have all the internal organs, which will be expected in terms of ingredients or skills. The chef has been reminding us that the okase style is here, seafood is almost not eaten from time to time, and it is shipped directly from Japan's counties every day. For me, eating sushi, my tacit understanding with the chef is important. In addition to pinching sushi, he must communicate with guests, and as long as he looks at each other's eyes, the masters will control the atmosphere throughout the night. This is also what I like to be well-off. In addition to eating well, there is a feeling of "home".