Sauces are the soul of French cooking and the passion behind this fare. Bouillon base is drawn with meticulous care to capture every drop of umami. Ingredients are prepared to best effect, while sauces multiply the flavour. Occasional addition of yuzu or salted koji lends a dash of originality. Heir to the spirit of his mentor, the chef pours his accumulated knowledge into a style distinctly his own—hence the restaurant’s name, meaning ‘Koga style’.