Taking ‘zanshin’ (lingering awareness) as his motto, the chef aspires to create dishes that leave a lasting impression. Tuna sashimi is prepared as Kyoto-style sushi. Pairing the tuna with egg-yolk soy sauce, and the sushi rice with iburigakko, smoked pickled daikon, displays originality. Tempura is served agedashi style for an inventive twist. Drawing on his time in Kyoto, he values the umami of kombu dashi. He uses dashi in everything, from appetisers to the final dish of takikomi gohan, rice steamed with various ingredients.