LE BOURGUIGNON

This dish, featuring hair crab from the chef's birthplace of Hokkaido, has remained as a specialty since the restaurant's opening 15 years ago. The dish is arranged with dried tomatoes and croutons, and drizzled with a sauce of balsamic vinegar and olive oil.

With even less pungency than turtledove, the Bresse squab roasted here is prized for its tender meatiness and great flavor. Rather than being served with a rich sauce, it is wrapped in romaine lettuce and finished with onion, bacon, and cream.

A broth made from mussels is fashioned into an elegant sauce flavored with fresh cream and butter and gently nestled together with the umami (pleasant savory taste) of red sea bream. It pairs brilliantly with the accompanying tender cuttlefish and potato puree.