"Drawing inspiration from Japan’s four seasons, the chef fuses ingredients with the cuisines of various regions of Spain. His choice to take the path of Spanish cuisine was set when he tried paella as a student. Obsessed with reproducing this epiphany for his guests, the chef offers Spanish and Japanese rice cuisine in tandem. Clams on rice is a Basque recipe, arranged in Fukagawa-meshi style (asari clam miso soup over rice). A deep dive into the hometown cuisines of Spain and Japan, in the heart of Kiyosumi Shirakawa." - Michelin Inspector
