Mahito Owatari’s ready smile and bold demeanour make a lasting impression. He weaves ingredients into a harmonious whole: for example, white asparagus is paired with eggs infused with the aroma of truffles. If it’s a French dish, asparagus is combined with hollandaise sauce; if Italian, Bismarck. Smoked firefly squid is complemented with young pepper leaf jelly for a Japanese treatment. Accenting with the salty tang of caviar imparts a touch of luxury.