A menu only a chef who honed his craft in Kyoto, Osaka and Paris could conjure. He calibrates his flavours by gathering ingredients in Kansai and drawing his dashi soup stock from ma-kombu kelp and dried tuna flakes. The spirit of frugality espoused at Oryori Matsumura decrees that each ingredient should be used completely. For example, the bony parts of fish left over are used up making sea-bream miso and dashi. By bringing together the aesthetic senses of disparate locations, Oryori Matsumura has created a cuisine that is refreshingly original.