Tomonori Matsumura built the foundations of his career at a ryotei before travelling to France to add Western techniques to his toolkit. His creed is ‘Make ingredients taste even more like themselves’. For example, shrimp dishes use reduced shrimp stock to enhance the star ingredient. Butter, garlic and fresh cream are sometimes used to lend subtle notes to his seasonings. Matsumura’s aim is to create recipes that will resonate a century from now; Japanese cuisine that will be talked about for generations.