Chinese cuisine overlaid with Japanese ingredients and techniques, such as kombu kelp and dried bonito flakes, is the theme here, with Shinya Yamamoto treading an original path that blends the two. The technique of steamed chicken with spicy sauce, for example, is applied to fish sashimi, which is spiced with chilli oil. Rice cooked in clay pots is topped with Sichuan-style bean curd or stir-fried beef. Kombu kelp in clear soup is an homage to Japanese preparation. Dishes are served on Japanese serving plates, highlighting the affinity between the cuisines.