‘Japanese-French’ cuisine prepared with Japanese ingredients is the attraction at Amour. Ironically, the chef discovered the charms of Japanese ingredients on a visit to France, where he resolved to apply French techniques to their preparation. The amuse-bouche consists of vegetables in season baked in pie crust; served in a basket of flowering plants, the dish is a celebration of harvest joy. Lobster bisque accented with lily bulbs is a pièce de resistance fusing French and Japanese flavours.