The raison d'être of his restaurant is service, explains Tadashi Michino. Put another way, the true purpose of the restaurant is not to enrich oneself but to do what is right for others. Just as other phenomena are constantly changing, Michino’s cuisine never repeats itself; tomorrow a different wind will blow. Today, Michino’s whirlwind (or ‘tourbillon’) is a cuisine whose sensibilities follow the rules of nature. Desserts, made by his wife, are a fresh new wind.