The chef came from France to study Japanese cuisine, and the tale of his journey is told in his prix fixe menus, which interweave French and Japanese culinary traditions. Japanese knife techniques shine in preparing squid and pike conger, finely sliced to cut up the bones, with sauces that raise the ingredients’ taste to a higher level. Fruit and herb flavours interlace to form a cuisine that knows no borders. The ‘ki’ in the name of the restaurant is the same as the Chinese ‘qi’. The essential taste of each ingredient, expressed with consummate sensitivity.