French techniques applied to Japanese ingredients by the freewheeling imagination of the France-born chef. The idea for the speciality of narazuke (vegetables pickled in sake lees) with foie gras came to the chef when he realised that the fragrance and tartness from fermentation of sake lees complements foie gras beautifully. Purple serving dishes evoke the lavender fields of the chef’s native Provence. A sensibility honed in both France and Japan weaves a unique cuisine.