A guiding principle of the chef’s cuisine is ‘junkan’ — a philosophy that views the seasons in ten-day spans. Within each span, ingredients reach their peak expression. Each dish is at its finest in the very moment it is prepared and served. The chef cherishes every fleeting instant that, once gone, cannot return, and remains grateful for the human connections formed each day. Traditionally, a month is divided into ‘jojun’, the first ten days; ‘chujun’, the middle ten days; and ‘gejun’, the final ten days. Each span offers a precious encounter with the season and its finest ingredients from land and sea.