Chef Kazuhiro Hamamoto has been perfecting his craft for over 20 years, drawing inspiration from his experiences in Kyoto, Tokyo, and Singapore. Sourcing the finest ingredients from Japan is something of an obsession for this Kyoto-born chef. Fresh seafood is airfreighted daily from Japan and - depending on what is available that day - Chef Kazuhiro curates and executes every dish with precision.

Arrival is a discrete journey through the S-shaped corridor past the small private dining room, and then the theatre of the space is revealed. Hamamoto restaurant is a modern interpretation of Japanese design form and materiality. The owner wanted to make the space as a stage for the chef to create in front of his guests, so a proscenium arch frames this intimate moment.

Chef Kazuhiro's cuisine is honoured by a seemingly simple interior design scheme. Guests dine at the 12-seat brushed Hinoki timber counter which is in a curved shape to encourage interaction amongst guests. Dark-stained solid Oak timber is on the floor which contrasts against the solid White Ash timber used throughout wall panelling and cabinetry. The elegant leather bar chairs are from Pedrali.