Urchins, salmon roe, scallops, and salmon from Hokkaido often appear on the menu. Mirin, miso, and vinegar seasonings are indispensable, while shiso leaves, sesame, and wasabi accentuate the color and flavor and also blend well with French cuisine. The signature dish is poached foie gras miso, available only in the autumn. His foie gras with miso is an innovative idea, and this exquisite combination has many fans. The seared salmon, nori seaweed, green asparagus, and salmon roe, which are also found on the pairing menu with wine, combine to make a dish that beautifully and artistically decorates the plate using Japanese ingredients. French wine wasn’t suited to this dish with its various Japanese ingredients, so Grace Koshu from a Japanese winery in Yamanashi was chosen as the perfect pairing companion.