Here the theme is French cuisine as presented by a Japanese person. The owner-chef seeks harmony between seasonal ingredients and the herbs and spices he pairs with them. Japanese ingredients such as miso, kombu and white soy sauce are there in the background. His use of traditional cooking techniques for fish and meat, like poêle, rôti and baking in pie crust, and garnishing with sauces, is orthodox French. His strength is in modern, subtle flavourings.
- MICHELIN guide inspectors
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