Chef Tetsu Yoshida prizes ‘cuisine whose ingredients you can see’. Each plate and its seasonings are prepared simply, giving the ingredients top billing. The emphasis on fish in the set menus showcases the attractions of Yawatahama, Ehime Prefecture, Yoshida’s hometown. Seafood arriving fresh from Yawatahama fishing port is prepared using techniques he developed in the south of France. His signature dish is soupe de poisson with crispy grilled tilefish.