The six-course dinner is available for a minimum of two people and starts with a crispy samosa cone filled with togarashi and yuzu kosho-seasoned maguro (tuna), accompanied by a shio kombu raita. This is closely followed by “Indian empanadas” with parsley-mint chutney and a refreshing hamachi crudo with spiced vinaigrette. Other dishes include the extra large oven-roasted carabinero prawns with potatoes, shishito peppers and a fragrant secret sauce; hearty braised beef curry served on top of Yumepirika rice; a variety of mango textures with sake cream, caramelised walnuts and (you’ve been warned) TNT sauce; and sweets with masala chai to finish.