Attentive, discreet service with the chef personally introducing himself and the dishes.

The lunch started with goma tofu, which is actually made not with soybeans but with kuzu (arrowroot). The tofu was topped with a hint of grated wasabi and flavored with soy sauce. Very interesting texture.

The rest of lunch was:

Eggplant with white miso
- Excellent. The eggplant was incredibly soft without being greasy, and the white miso complemented the vegetable very well.

Lightly broiled/raw (?) broccoli and tomatoes in a tangy sauce
- I usually like my vegetables more cooked, but the dish didn't have that raw taste of broccoli that I don't like. The minced tomato went very well with the broccoli although it should have been in larger chunks. Natural sweetness of the vegetables came through very well.

Zucchini and shiitake mushrooms in soy sauce
- The zucchini was cut into a shape which allowed for maximum absorption of the flavor of the sauce. Tasted a bit like the pickled vegetables you get in Chinese restaurants to cleanse the palate.

Miso soup with tofu and mushrooms
- Excellent. A combination of red and white miso was used. You start the meal with a few sips of the soup.

Vegetable patties with yam, carrots and others
- The dish that I didn't really like, as it was a tad greasy.

Rice topped with shiso
- Standard

Cranberry and lime jelly
- Refreshing, although I would have liked something more "traditional"

The menu changes every month, and I will probably be back.