The name, which means ‘good road’, reflects Ryo Hanazawa’s determination to tread the path of the culinary artist with sincerity.  His theme is universal flavour and his methods are based on the recipes of the legendary restaurateur Auguste Escoffier. Sardine and vegetable soup, and pigeon and duck roti with offal sauce are long-time favourites in which he takes special pride. Japanese ingredients give a unique twist to his dishes as they bring back the aroma of the good old days of French cuisine.