Chef Ryota Nagano studied in rural France, where the food culture is firmly rooted in the locality. He was inspired by dishes with lots of local appeal. He has built relationships of trust with producers and uses local ingredients to convey the richness of Nara’s natural bounty. He sets great store by the sauce, as is customary when preparing classic dishes, but makes his dishes light to bring out the intrinsic flavours. His speciality is foie gras and egg.