To stick close to the seasons with his cuisine, the chef gathers flavours from every part of Japan. Sourcing rare vegetables and fruits testifies to his boundless curiosity. The menu is full of creative flair to delight diners. Eschewing the customary dependence on soy sauce, sashimi platters are paired with fish-broth dipping sauce. Freshly cooked rice is seasoned with salt and soy sauce to elicit a pure sweetness. The chef experiments with novel techniques, but always respects the ingredients.