The newest addition to fine Japanese dining in Cuppage Plaza’s upper floors comes in the form of chef Nishi Nobuhiro, who takes over the reins of discreet restaurant Kappo Shunsui. He’s cut his teeth at three-Michelin-star Ishikawa in Kagurazaka, Japan, and brings with him an ingredients-focused ethos, a set-only policy and an effervescent personality. Dive right into the owan – a comforting, umami-laced dashi soup with fishcake incorporating meat from up to five different seasonal fish. The best part? He’ll accommodate requests for seconds – and has some amusing photo poses in his repertoire.