‘La Trace’ means ‘footprints’ and Chef Ryo Sato traces the roots of the foodstuffs he uses, building strong relationships with the farmers of Nara. In gratitude to those who grow the vegetables and raise the chicken and pork he serves, he incorporates their stories into his cuisine so they can get an idea of the landscapes he saw there, the personalities of his producers, and what they felt as they nurtured his ingredient. This leaves the footprints of French cuisine in the food culture of the ancient capital.