In the neighbourhood of La Doutre, Japanese chef Yuma Nishioka's culinary repertoire encompasses fish soup en croûte, duck and foie gras pithiviers, as well as a classic chocolate soufflé. He grills his beef round steak over binchotan, smokes half-cooked salmon over sakura wood and spices up his carrot mousse with a dashi jelly. In short, he has enough technical prowess up his sleeve to harmoniously blend ingredients from France and the Land of the Rising Sun.