Sustainability lies at the heart of our approach. The restaurant’s 80 in-house micro farms including aquatic systems grown in recyclable coconut husk without pesticides allow our chefs to cultivate rare Japanese herbs and flavours locally, minimising our carbon footprint. In a subtle nod to our Maltese heritage, honey one of Malta’s most treasured exports appears in select dishes, creating a delicate bridge between the culinary worlds of Malta and Japan.