Creative Chinese cuisine with the ambience of a Japanese villa. The cheerful sound of woks being tossed around reverberates in the interior. Fearful of wearing out guests’ tastebuds, the chef seasons with a light touch, drawing on his experience in Cantonese cooking. Oven-roasted pork fillet is a case in point. Ingredients suffused with premium shang tang Chinese soup stock to create soups and ankake served in hot clay pots are a Hirosawa trademark. The restaurant is a forum for his self-expression, so the chef named it after himself.