During his time in Italy, the chef was struck by the pride the local people had in their agricultural produce, which is deeply rooted in the natural and spiritual features of the land. So here the chef focuses on using local ingredients, such as pork from Higashiōsaka and beef from Hannan. Having apprenticed in Piemonte and Veneto, he specialises in the techniques of northern Italy, but expresses his own creative sensibility as well. The result is simple, modern cuisine, subtle and light.