Guests are cosseted from arrival to departure for a theatrical experience at a 14-seat counter in the basement of Capella hotel. Affable Chef Hiroshi Yamaguchi skilfully and precisely cooks teppanyaki dishes rich in complex flavour. The menu features a distinctly decadent edge, epitomised by the premium ingredients flown in twice weekly from Japan, such as abalone, spiny lobster, sea urchin, Yaeyama Kyori beef and Hokkaido hairy crab.