‘Trois Visages’ means ‘three faces’, framing the restaurant as a dramatic tableau of food producers, guests and staff in which food and people co-star. The cuisine is an interplay of three elements: the stars, who leave a vivid impression of the cuisine; dissemination, the spread of regional food culture; and intention, which limits ingredients to those with significance. Chef Ryohei Kuninaga’s passion is on display when he elevates supporting ingredients to starring roles.