A fusion of Japanese design and Italian black walls create a modern interior. Adding splashes of novelty to received tradition is the modus operandi of Shintaro Katayama, as shown in combinations of Japan-sourced caviar with sea bream marinated in kombu kelp or soup of pureed vegetables. Food and lacquered wooden trays are both decorated with fresh flowers to convey the seasons. Katayama exercises his ingenuity to express a contemporary sensibility while respecting custom.