The set menu brings together the chef's experience in French and Chinese cuisines. He expresses his individuality by incorporating chilli oil and Sichuan peppercorn into his recipes. The ‘MOTOÏ-style Mapo Tofu’ features a tofu mousse accompanied by a wagyu beef miso paste. A salad of Ohara vegetables gains depth of flavour from fermented tofu and black beans. Kyoto ingredients such as sake lees and white miso also find their way into his cooking. By combining Japanese, Western and Chinese elements, the chef creates a new style of cuisine.