Philosophy

Fundamental to these principles is an awareness of nature evident in Japanese cuisine’s quintessential seasonality. The Japanese are enthusiastic followers of foods that are in season, or ‘shun’. Food that is in shun is at its best, but is preceded and followed by hashiri and nagori respectively, the former being early produce, for the eagerly impatient, and the latter, late produce, for those who still hanker for a food past its shun. This emphasis on season fosters sensitivity to freshness and cultivates a general sense of cuisine as a natural, as well as cultural, product.