The executive chef, Atsushi Yamashita,
worked at various Michelin three stars restaurants in France, including Pierre
Gagnaire in Paris, Troisgros in Roanne, L'Auberge de l'Eridan in Annecy. After
he returned back to Japan in 2000, he taught as as a professor at Le Cordon Bleu
Paris in Tokyo.
Chef Yamashita’s culinary philosophy is based on the simple premise of allowing pristine ingredients to taste like themselves. This is achieved by following the recipe of blending equal parts of creativity, technique and aesthetics.