“Sauce is life”, says Yoshihide Koga. His sauces are fragrant with wines such as port, madeira and vermouth. In tune with the times, he goes easy on oils and fats to ensure a clear taste. His choice of ingredients and his skill in extracting their flavour to make soup stock testify to his experience and attention to detail; curry sauce, served at lunchtime, is a culmination of a lifetime in gastronomy. Taste flavours born of true artisanal spirit, a legacy of Koga’s mentor, Noboru Inoue.