Expect creative fare fusing Japanese, Korean and French culinary culture. Carrying both Japanese and Korean DNA and schooled in French cuisine, Chef Yoko Kimoto’s life is told here through food. Her speciality, potato fondant au chocolat, overlays French dessert onto a Korean rice-cake snack her mother fed her when she was little. Kimoto closes the meal service with salted rice balls, fondly remembering learning from her mother as she moulds the fresh-cooked rice.