Shintaro Miyazaki, who has followed the path of gastronomy all his life, has now set out on his own. ‘Amarantos’ refers to the amaranth, a plant that ‘neither withers nor fades’, a reflection, Miyazaki says, of his own way of life. The consommé, a rich reduction from extract of turnip, is representative of the fare. The touch is light but the techniques are classic. Savoury chiffon cake testifies to Miyazaki’s experience as a pâtissier.