The precepts of apothéose are a trinity: ‘respect for French culinary culture; a deep spirit of inquiry into Japanese ingredients; and devotion to knowing the present moment’. The sights, smells, flavours, even the acoustics of the dining room resound with the natural métier of the producing regions. Meat dishes occupy the middle course, complemented by rice dishes to enhance the impression. Willingness to experiment, unconstrained by convention, ensures customers understand the joys of food.