Modern Italian fare that makes abundant use of vegetables. Chef Yoshinaga Jimbo visits farmers throughout Japan to paint scenes of pastoral life through his cooking. The bagna càuda theme is the breath of the seasons. Brilliantly multicoloured platters and light flavours are the strong points here. As a proud supporter of his home region, Jimbo sources many ingredients from Ibaraki Prefecture, fulfilling hometown expectations as an Ibaraki Food Ambassador.