Tetsuya Fujiwara, fourth generation of a line of chefs, honed his sensibilities on Western cuisine. Now independent, he continues to polish his craft day by day. His theme is ‘a dining table of seasons and memories’. The culinary sense he expresses is unique, born of memories of childhood and nostalgia for Japan’s traditional landscapes. In autumn, for example, he projects onto his cuisine the aromatic fragrances of ears of rice and burning leaves, evoking scenes of the Japanese countryside.