With a background in Italian cuisine, Daiki Ogawa decided not to restrict himself to any one genre when thinking about the characteristics of Japanese ingredients. Instead, he applies Japanese and Western seasonings and methods to create a unique culinary style. A harmonious pairing of charcoal-grilled unagi with wagyu cheek meat simmered in red wine is representative of his approach. The baked risotto prepared in rich seafood soup takes inspiration from bouillabaisse.