Japanese elements are woven into French cuisine to evoke a sense of Japan. Amuse-bouches focus on seafood, a tribute to the abundance of the sea. Service on wooden trays with chopsticks adds a distinct Japanese touch. The shifting seasons are expressed through vegetables and fruit — pulses in spring, watermelon in summer, chestnuts in autumn, and Shogoin daikon in winter. Foie gras poêlé is a house staple, expressing the chef’s respect for tradition.