Masashi Ampeiji opened his eponymous eatery on the site of a Western restaurant his parents used to run. The shop’s logo, reminiscent of a single hieroglyphic, represents Chef Anpeiji’s filter. Anpeiji expresses the techniques and sensibilities he studied in France in unique dishes. His use of herbs and olive oil to enhance fragrance derives from his experience in the south of France. He turns vegetables grown by his father into purées and garnishes. The bond between father and son is close.