Chef Toshihiro Nagano values the high nutritional value of seafood. Sardines and mackerel are some of the favorite ingredients of his cuisine, and he prepares them preferably self-smoked. The plain furnishings of the sun soaked room evoke images of a cafeteria, though a first-class and modern cafeteria, no doubt. Skool is the preferred hangout for start-up entrepreneurs, architects, and artists. They come to slurp oysters, eat mussles, or discuss their latest projects.