Keen to apply fresh techniques to Japanese cuisine, the chef did not stop at copying the classics. His strongest ambition focuses on char-grilling. Charcoal-smoking the skin side of large conger eels creates a seared sashimi; Wagyu is scorched to make the surface fragrant. The noise and aroma of the kitchen reach guests’ tables, heightening the joy of dining. Soups and appetiser platters are prepared in keeping with tradition. The delightful variety of flavours in the menu testifies to the chef’s creativity and craftsmanship.