Tuna tartare; simmered squid in ink; mackerel meunière- the large number of fish dishes derives from the chef’s apprenticeship days. Working in the southern Italian regions of Puglia and Sicily, he was struck by the similarity of its food culture with Japan’s, with its emphasis on seafood. The chef respects the region’s techniques while incorporating ingredients in season. Always on the lookout for opportunities to hone his skills, he spends evenings focusing on hand-made pasta.