The chef draws on a deep well of ideas to conjure delightful surprises. His philosophy is one of constant advancement, as witnessed in his adoption of Western ingredients such as caviar and truffles and the development of unwritten recipes. Sashimi is seasoned individually and, true to his Okinawa pedigree, he marinates beef in Miyako miso and brown sugar. Other items include takikomi-gohan (rice dish boiled with various ingredients) and pureed vegetable soup. His free-flying imagination expands the horizons of Japanese cuisine.