Cuisine that weaves together the seasons of Japan and the culture and climate of Italy. Flavours such as bamboo shoot, sweetfish, pike conger and game express their respective seasons. Having burnished his skills in inland and coastal regions, the chef is schooled in the bounty of both land and sea. He modifies each single ingredient by a wide range of preparation techniques, bringing out a side of it never seen before. Individual needs and tastes are catered for: guests can choose from a variety of pastas, for example, or request preferred portion sizes.