The chef was struck, while visiting Italy, by the pride the people there took in their agricultural products, which have their roots in the land's natural and spiritual qualities. Thus, the chef here emphasizes the utilization of regional ingredients, like beef from Hannan and pork from Higashiōsaka. Having trained in Piemonte and Veneto, he is an expert in northern Italian techniques while also expressing his artistic style. The end product is delicate, light, and trendy cuisine.