The chef thrives on innovation, embracing the principle of shuhari, the three stages of mastery. First, master the basics of Japanese cuisine; next, be creative and break the mold; finally, set out on your own to blaze a new trail. Building on the popularity of meat dishe, he experiments with using beef tongue as a soup topping. Between courses, he serves smoked cheese paired with a highball. He displays his ingredients dramatically, explaining each with a passion that captivates his guests.