Ryō-shō

Mixing tradition with his own experiences and ideas, the chef gives run to his imagination. Emulating tea ceremony procedure, he starts you off with a steamed dish of mochi rice and seasonal fish. Borrowing from French techniques, the secret ingredient of the white-vinegar dressing is cheese, while sauce for meat dishes is prepared from grilled meat juices. Serving vessels run the gamut from antique to modern Japanese and Western pieces. The chef draws on a wealth of experience to create a unique interpretation of Japanese cuisine.

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