When the chef returned from Italy, he brought with him recipes rooted in the land and techniques for making pasta by hand. He now applies his experiences in Marche, a region rich in the bounty of sea and mountains, to the foodstuffs of Japan. Guests can choose from an impressive list of pasta dishes, some made with seafood and even game. The meat in the Bolognese sauce is hand-chopped, in a nod to Marchese practice. Always attentive to guests’ wishes, Maeda is happy to adjust flavours while hewing true to his cuisine’s Italian roots.