The abundantly creative Shuzo Kishida never tires of exploring the possibilities of cuisine. ‘Carte Blanche’, his crisp white menu, speaks to his spirit of perpetual inquiry. With the themes of ‘ingredients, flame, seasoning’, Kishida delves deep into the soul of French cooking to create novel dishes. Goat’s-milk bavarois and meringue ice cream are specialities that spring from Kishida’s philosophy.