Modern French cuisine by Asakusa native Noboru Arai. The chef chose the name ‘Hommage’, meaning ‘respect’ or ‘tribute’, out of a conviction never to forget his gratitude to all who contributed to his success. The fare combines foodstuffs from various countries, pursuing originality with the emphasis on seasonal sensibility. Chickpea hummus comes from Arai’s experience in the south of France. Blancmange of kaminariokoshi (a sweet, rice-based cake) and financier made of ningyo-yaki mould are Arai’s hommage to Asakusa.