Around the dawn of the 21st century, Seiichi Honda was travelling in Basque country. Profoundly impressed by the depth and richness of Spanish cooking, which had by then captured the world’s attention, he switched his focus as a chef from French cuisine to Spanish. Using a local char-grilling technique called asado, Honda created his masterpiece: ravioli of smoked caviar. Honda moves forward by interpreting traditions and finding his own approach.