Chef Shuzo Kishida is ever mindful of three key elements: ingredients, flame, seasoning. He is always trying to evolve on these fronts. His drive to create new recipes each season derives from constant fine-tuning of sensibility and accumulated experience. Goat’s-milk bavarois has been a speciality since the day Kishida opened his restaurant. Putting the spotlight on the future of French cuisine, Kishida also takes pride in turning out the next generation of chefs.