Tateru Yoshino’s eponymous restaurant traces his journey in ‘modern classic’ cuisine. The dining room’s décor is inspired by the flowers and coral reefs of Yoshino’s native Kikaijima. Salmon mi-cuit à la Stella Maris was conceived in Paris. Subtle flame control and the ensembles of flavour and acidity inscribed on the menu weave a tale of the age. Yoshino entrusts his kitchen to the next generation of cooks, cultivating up-and-coming talents. Cuisines new and old find voice in Yoshino’s Maison.