The devil is in the details, and at restaurant Touzan at the Grand Hyatt in Kyoto, there seems to be no shortage of wondrous, transportive, restorative and exceptionally marvelous details. Everywhere you look, you could spend hours contemplating if you should live in the reality of the moment, or the mysteries that are presented in the shadows, the layered design elements and the golden light cast by the design of the space. But to make this all even more appealing there is the food crafted under the able supervision of Executive Chef, Shaun Keenan. From Down Under, but certainly not working with any handicaps that could keep him or his food down. All his moves, and that of his team, are perfectly in sync, keeping with the energy, feel and brilliance of the hotel he inhabits for hours each day. And they keep elevated the experiences and spirits of their guests.