"Cooking is the art of teasing out the pure flavour of each ingredient. For example, a main dish could be paired with clear consommé drawn from mushrooms or seafood. A delicate finish, light on fats and oils, brings out the pure flavour of each ingredient. Dishes prepared using Japanese ingredients such as Pacific saury, groundnuts and lily bulbs are arranged on vessels produced by modern artists. In France, the chef learned the importance of originality. His inquisitive mind creates uniqueness in his work." - Michelin Inspector
