The restaurant is a forum for his self-expression, so the chef named it after himself. Its modern Chinese fare incorporates elements of Japanese dishes and French techniques. Garlic is toned down to produce mild flavours that allow the aromas of ingredients to speak for themselves. Roasted pork fillet is twice-roasted, sparing neither effort nor time. Hot pots, which layer umami of Chinese shinesāhi soup stock with seafood dashi, show imaginative flair. Plating Chinese food on Japanese vessels is a distinctive touch.