Was lucky enough to be at the opening of Touan, when they created a eight-course menu consisting of small plates that would otherwise be full portion. The appetisers of chicken teriyaki, edamame and tamagoyaki was excellent to begin with. While I'm not a fan of tamagoyaki (purely because I've always felt it had an odd aftertaste), this was a delight melting in my mouth. Other dishes that stood out throughout dinner were the yakitori (thigh, wing and liver), fresh sashimi and the robatayaki of scallops, mackerel and salmon. These were grilled to retain juices while straddling flavourful sauces. The result is delicious. Have dinner with a Kirin beer or better yet, their well-curated bottles of sake!