As an apprentice, Shunsuke Masaki learned about the kaleidoscope of flavours that could be generated by combining ingredients. Today, Masaki uses those skills to pursue a cuisine all his own. Many dishes in small bowls, are soups of pureed vegetables. Multiple soup stocks, such as basic soup stock, clam stock and chicken stock, are combined to produce richly layered umami. Accompanied by rice, dried fish fry is mainly seasoned with pepper, but shredded dried plum is sometimes used for a twist.