Aiming to provide a full-course meal in a bowl, the chef infuses Chinese soba with his experience in French cuisine for a unique touch. Most revolutionary is the absence of sauce. The soup is crafted by extracting flavours as if for a consommé and then perfectly balancing them with the saltiness of cured ham. The wontons are filled with a paste of foie gras and truffles. He combines all the Western ingredients he has mastered over the years into a single bowl.