Chef Yuichiro Watanabe styles his approach ‘Watanabe-ism’ – a fusion of local food culture with French cuisine. Sobagaki (buckwheat flour mash) in kombu broth gelée and topped with caviar is inspired by a recipe from Joël Robuchon, the chef’s mentor. Watanabe analyses the way history and cuisine evolved, creating dishes that are all his own. Foreshadowing the future of French cuisine, with a bow to the terroir of Japan.