‘Faon’ is the French word for fawn. The chef opened his restaurant in his hometown, choosing the name because everyone finds fawns adorable. The cuisine is French, but with plum vinegar, salted rice malt and white miso added to the mix. Meat dishes lean toward traditional French preparation methods such as roasting and baking in pies. Many of the inspirations, such as blending ‘narazuke’, vegetables pickled in sake lees, into red-wine or madeira sauce, are conversations between the French and Japanese food cultures.