In the words of this chef with the soul of an artist «A dish is a work of art on a plate». Kiyomi Mikuni has created one of top tables in Tokyo in the historic part of town. This master in the art of adding a Japanese brushstroke to a base canvas of French cuisine blends thyme, rosemary and chervil with maitake and kaiware (respectively a local fragrant mushroom and herb). Associations that bring out the best of both cultures are featured in daring creations such as his panfried langoustines from Odawara and carrot cube fricassee in vermilion butter essence. In honour of the top French chefs that he calls his ‘masters’, Kiyomi Mikuni’s menu also includes Paul Bocuse’s truffle soup and Alain Chapel’s lobster salad and chicken liver gateau in a crayfish butter sauce.