To convert the people of Tokyo to the marvels of Italian cuisine, Toshikazu-Tsuji serves the recipes of Annie Feolde, a Grand Chef Relais & Châteaux, compositions that assured the reputation of the original Enoteca Pinchiorri restaurant in Florence. The cold consommé of sea urchins with its carrot and celery mousse, the fillet of beef in a salted herb crust accompanied by an aubergine, courgette and tomato flan, or the “guitar spaghetti” (made on a wooden frame tightly strung with narrowly spaced wires like a guitar), served with cream of peas and marinated mackerel fillets… The menu is a tribute to the tastes of Tuscany and a real treat for the guests. Impressive!