During the 1980s, when classics were making a comeback, the owner-chef honed his skills by going from restaurant to restaurant in Paris. Based on that experience, he seasons the dishes with salt and provides them with balance using tartness and fattiness. He emphasises uniqueness and this includes making soup with uncured ham and melon and using duck in potato dishes. He also uses sour pickled ume in putting both his French and Japanese sensibilities to work.