PHILOSOPHY The most important thing in handling materials is to imagine nature. Sometimes there is also value that should be prioritized over deliciousness. I think that cooking becomes richer by knowing the rules of nature. I want to express one dish to guide the way of life.
Method There are no genres here, where we approach the ingredients and cook with integrity. The relationship and origin of regional characteristics and food learned from recreating Italian cuisine. The two cultures and aesthetic sensibilities have naturally interacted and evolved within me. I want to express myself freely without being bound by style, while imagining nature and following the seasons.
A restaurant where you can feel the traditional beauty of Japan, offering delicious Japanese seasonal ingredients. The cooking style is a fusion of European and Japanese.
