The most important philosophy that Head Chef Vincent learned from his mentor is to appreciate and highlight the subtle tastes of raw ingredients. This appreciation starts from learning and appreciating the origins of these ingredients, respecting the fishers, farmers, and their natural habitats.

Understanding where ingredients come from allows us to source and select the best ingredients everyday, as well as knowing exactly how to prepare them to the best of their potential, even when raw.

“靠山吃山，靠海吃海”

- Traditional Chinese proverb

One of the best culinary philosophies is to live off the land - When you’re near the ocean, eat from the ocean; When you’re in the mountains, eat from the mountains. For example, pairing lighter, more delicate Saké from seaside prefectures with fish. This is because historically, people from these areas have a lighter palate. In contrast, the people living in the mountains had heavily seasoned foods from preserving and pickling foods before refrigeration was invented. These strong flavours are paired with Saké that have a stronger umami taste. These brilliant solutions from generations ago are so well thought that they still hold true even today.

We want the raw ingredients to be the main star, not complicated sauces, seasonings, or fusion cuisines. When guests visit Roku Nana, we want them to feel the authentic experience of local specialties and customs of Japanese prefectures through pairing food and drinks from the same area.