Inspired by a drama set in a restaurant serving yoshoku, or Western-influenced cuisine, the chef aspired to become a cook. During his training, he also studied French cuisine, wanting to delve into the roots of yoshoku. He draws on this experience in the crustacean sauce for the crab croquettes and the tongue stew enriched with Madeira. The signature dish, omurice with a demi-glace sauce that has been simmered for several days, is reminiscent of a dish that appeared in the drama.