The chef came over from the world of French cuisine to fry tonkatsu. Ingredients and cooking techniques are a complex mix of various elements, creating flavours found nowhere else. Wielding a blend of multiple oils, the chef lends his skills as a baker to the coating. Red wine accentuates the sauce. Experience inspires the ideas of this chef, who was indelibly impressed by the tonkatsu craftsmen of Tokyo. A chance meeting that changed a life, resulting in beautiful flavours.