The French-born chef was studying the cuisine of his native land when he became interested in Japanese food culture. To learn Japanese techniques and culture, he apprenticed at a Kyoto ryotei. The first half of his prix fixe offering includes Japanese inspirations such as sushi roll. In the latter half, he switches gears to offer French cuisine, paying meticulous attention to the sauces that are its soul. The chef expresses the path he has trodden in both countries with flair and imagination. It begins with Japanese and ends with French.