‘Sinae’ is an acronym for ‘simple, natural, essence’. These principles support the cuisine of Kazuhiko Daito, who values the natural features of the region where he works. The pure white vessels express the notion of ‘French cuisine, but in a uniquely Japanese style’. Daito transforms Japan-grown ingredients using traditional techniques, as exemplified by his bisque of Japanese tiger prawn. Platters with a wide variety of root vegetables roasted or fried remind us of the warmth and bounty of the earth.