FUSOU’s chef travelled across Japan’s regions in search of foodstuffs, making discoveries that showcase the quality of Japanese ingredients. A particular focus is wagyu. He rests the meat in a maturation storeroom to drain out moisture, bringing its flavour to the fore. Uniquely, meat is grilled on lava stone, which imparts a far-infrared effect. Dressing with sauce testifies to the chef’s French experience. At the end of the meal, a hamburger is served—another playful touch guests won’t soon forget.