Owner-chef Fumitaka Nakahara received his training from none other than Alain Passard, once known as ‘the wizard of meat’ but who is today famed for his vegetable cuisine. Calculating how long the meat will take to cook, he serves it together with the all-important vegetables. Focusing on just a few ingredients on a single plate is Nakahara’s trademark. Assembled ingredients bring out the best in each other, leaving guests with clear impressions of the foods they enjoyed.