I found this dining experience to be utterly fantastic. In fact, I think anyone thinking of opening a restaurant or becoming a chef should come to a place this learn to experience what getting pretty much all the fundamentals and core principles of good food and dining right, a fusion of core principles from Italian to Asian cooking that are so important. It's Small, intimate dining room with a very focused and well designed menu made up of absolutely fantastic quality ingredients. Staffed by a few passionate people where everyone knows everything about every ingredient and the composition and preperation in intricate detail. Approximately 10 tables overseen by the chefs in the open kitchen with a big old brick oven in back, there's no pretense here and no rushing. It's a slow food approach where the lead time on some dishes is up to a week. There's no altering dish components accordingly. The food is phenomenal, simple in principle yet complex in preperation, presentation and delivery. I loved my green tea noodles (sublime), and the vegetarian main and the Miso chocolate mousse (more aromatic than sweet). If you know good food, you will know how much vision and effort goes into this. The portions are the right size and the prices reflect good value for what you get. This place is good, long may continue as such. Thank you Fumo crew.