Masayasu Yonemura is a highly creative chef who continues to hone his aesthetic faculties. Putting his experience to work, he conjures cuisine that defies genre. Japanese elements merge with Western, as seen in the millefeuille of turnip and puffer fish or the bourguignon of Orient clam. He also uses a variety of gorgeous serving dishes: some crafted by modern artists, some that are antiques, and some made in Europe. The Yonemura touch can be sensed in everything from the interior to the dishes.