Zurriola is the name of a beach in San Sebastián, in northern Spain’s Basque Country. By comparing and categorizing various elements like the ocean-surrounded environment and the use of charcoal and firewood, the chef has come to understand their connections and discovered many affinities between Spain and Japan. In his menu, caviar is smoked over grapevines; foie gras is infused with the aroma of Pedro Ximénez grapes. One man’s sensibility expressed through contemporary cuisine.