Chef Tomoya Kawada is a student of the ‘water’ of Japanese cuisine and the ‘fire’ of Chinese cooking; he conveys Japanese spirit through Chinese technique. Soup of green pheasant is fortified with the richness of Jinhua ham, bringing out a flavour reminiscent of Japanese soup dishes. In a classic Japanese approach, pigeon breast is smoked over straw, then grilled over charcoal, while Chinese technique takes the stage with the thigh pungently fried on the skin side. This is ‘wakon-kansai’, Japanese spirit imbued with Chinese learning, taking the food of China to a new level.