‘Sai’ is the character for ‘dish’ in Chinese; the characters for ‘colourful’ and ‘individuality’ are also pronounced ‘sai’ in Japanese – Chef Miyata combines all three ideas. For his famous Cantonese cuisine, he sources seafood from Miyazaki and Nagasaki prefectures. Mainstay offerings include sashimi salad and steamed whole fish. The homemade dim sum includes some surprising items, such as seafood gyoza of walleye pollack roe, potherb mustard, and steamed pork dumplings stuffed with tomatoes.