‘Varier’ is French for ‘change’. The restaurant’s name echoes Minoru Takai’s creed of continually moving forwards. Prix fixe menus change monthly, matching step with the shifting seasons. Takai weaves a story with ingredients that speak of their native lands, such as chicken and ume from Wakayama, or pork and sweet potatoes from Kagoshima. To cultivate the talents of the next generation of chefs, recipes are conceived as a team. ‘Modest spirit, humble heart’ is the driving force at Varier.