Yuji Wakiya has dedicated half a century to the culinary arts. As a pioneer of modern Chinese cuisine, he has been a driving force in the field. While preserving the essence of Chinese cooking, he intertwines Japanese ingredients with Western techniques. He also incorporates seasonal delicacies such as sweetfish and milt. His black vinegar sweet-and-sour pork is layered with fruit in a mille-feuille style. Establishing a style all his own, he is expanding the possibilities of Chinese cuisine.