"Think beautiful works of art in the form of exquisite dishes like scallop dumpling, seafood tartare and Hokkaido crab."
"Head chef Takuya Yamashita now invents French-Japanese dishes that pay homage to his love of nature."
"Says that his latest stint came about as 'a stroke of fate'”.
"It's a perfect hybrid of French and Japanese fare, epitomising the restaurant's concept."
- SG Magazine
"His cuisine is all about showcasing the natural, pure flavours in Japanese produce through French culinary techniques."