Chef Hiroyuki Shinohara serves up traditional Chinese cuisine with a modern interpretation. Caviar and Comté cheese are added to the spring roll for a salty tang. While dried awabi (abalone) is normally served in top-grade Chinese soup stock and seasonings, here water alone is used to draw out the umami. He treasures both tradition and evolution. Using top-quality Japanese ingredients, he spins unique interpretations of Chinese culture and regional cooking, creating a new Chinese cuisine.