Kotaro Nakashima’s twin obsessions are creativity and change. Fried items are served first, deftly paired with companionable beverages. Thin rolls of tuna are interspersed, putting his experience as a sushi chef to good use. Hot pots are filled with seasonal flavours such as pepper flowers and matsutake mushrooms, to the delight of guests. He pays close attention to temperature, aroma and texture, avoiding being a slave to convention. With a versatile and creative imagination, he is broadening the horizons of Japanese cuisine.