Yuji Wakui faithfully recreates the cuisine of southwestern France, taught to him by a chef from Landes. From pâté de campagne to terrine de foie gras and duck confit, all are prepared with heartfelt affection. But Wakui reserves a special fondness for soupe de garbure, a simmered mélange of ham, duck, white kidney beans and other ingredients that spreads the flavours of Landes to a ready audience in Tokyo. Unwavering faithfulness to tradition wordlessly expresses Wakui’s gratitude to his mentor.