The wellspring of the chef’s imagination lies in his experience in Italy’s Emilia-Romagna, where he learned pasta-making directly from elderly women there. From those local grandmothers, he came to understand the importance of approaching nature and ingredients on their own terms, rather than relying on recipes. He draws on Japan’s seasonal ingredients to reinterpret rustic village dishes with a refined touch. Adding unique touches to everyday fare, the chef is an ambassador for the food culture of Italy.