Chef Tomoya Kawada adopts the idea of ‘Chinese techniques infused with Japanese spirit’ he learned from history books. He holds that true flavour is found in the lightness of taste that comes from combining dishes cooked in water and over a flame, a triumph of Japanese spirit executed with Chinese skills. We couldn’t hide our amazement at how his dishes add a lightness to the five flavours in the Chinese concept of the five agents. Ingredients imbued with a Japanese spirit in Chinese cooking breathe new life into ancient culinary tradition.