"Chef Morinaga focuses his attention on the harmony between ingredients and sauces. He applies classic techniques to bring out the appeal of the ingredients simply and honestly. For spring asparagus, Morinaga sautés the spears and braises the roots, then dresses the dish with beurre blanc sauce. He enjoys observing how different cooking methods change the flavour. Like the instruments in a chamber music ensemble, the cooking method and ingredients interweave in ways that please his senses." - Michelin Inspector
