The chef sharpened his gastronomical senses in Grasse, a city in the south of France known as the ‘capital of perfumes’. Recalling his apprentice days, the chef named his restaurant ‘l’Odorante’, meaning ‘the pungent’ or ‘the aromatic’. Refined fragrance is the name of the culinary game here. Matching classic French techniques with Japanese ingredients, he fuses the two into a Franco-Japanese esprit, ensuring each dish is unique and brimming with flavour. He revels in explaining the background to his cuisine, leaving the memories of the culinary journey in all five senses.