Chef Okuno plots Japanese ingredients onto local cuisines he studied in Italy. Meat raised in Japan – with production regions and brands written on the menu – is char-grilled. The key to the flavour of the Roman-style carbonara is the eggs, which are carefully selected down to the individual farm. Soft-boiled eggs are also vital to the Piedmont gratin-style truffles, shaved for the customer at the table. Authentically prepared seasonings interweave with the unique character of each ingredient.