The book ‘Tosara no Ryori’ (‘Ten-Plate Cuisine’) became the guiding light of the chef’s life. One line in the book defines ‘cuisine’ as ‘a word that conveys boundless gratitude to the greatness of Nature for the vast bounty the Earth provides’. Deeply moved by the author’s values and perspective on life, the chef expresses the fascination of the natural world and food producers through a prix fixe menu of ten courses. Cuisine formed from his bonds with others is the tale of the chef’s journey.