‘Ponte’ means ‘bridge’, while ‘piatto’ means ‘dish’. The earnest desire of the chef is to build bridges among people through food. Prix fixe menus express the seasons of Japan, but cooking methods and flavours are Italian through and through. Ribollita is a vegetable soup from Tuscany. Tiramisu is raised to a new level. Beautiful, modern arrangements attest to the chef’s many years of honing his craft.