From the leaders of the Japanese culinary world, the chef learned to pay attention to every aspect of his restaurant, including the furnishings, cuisine, crockery and seasonal motifs. His cuisine is the product of efforts to refine his craft and reach for the heights. In homage to the classics, he pours great effort into appetisers, garnishing them with leaves he gathers in the mountains. Rice cooked in earthenware pots is often paired with marinated fish. Bracken-starch dumplings and tea bring the evening to a close.