"Akiyuki Hasegawa learned from his mentor that good cooking comes from sincerity. His devotion to great dining is what sends him to the market every morning to check the ingredients. He constantly tinkers with his menu to ensure that guests can enjoy his fare no matter how many times they come. The appetisers are just as how his mentor prepared them. Meals end with takikomi-gohan (rice cooked together with other ingredients) because he loves its colourful appearance when he lifts the lid." - Michelin Inspector
