Applying experience in Paris and Copenhagen, the chef layers Scandinavian innovation on top of Japanese ingredients and the French classics. Embodying these influences is ‘Fermented mushrooms’: mushrooms sourced from the chef’s native Shizuoka are fermented and paired with poached eggs. After dinner, baked sweets made with Kakegawa tea grown by his relatives are served. Boundlessly creative modern French cuisine is interwoven with the chef’s roots.