The executive chef, Goro Takatsu, is based on traditional Japanese food and he has unique modern cooking technique with chef experiences in Europe. In 1994, Chef Goro graduated from Nagoya Cooking College and started his profession in Japan. He established his professional cooking skills of “Kaiseki” food in “Ryotei” and Japanese restaurants. (“Kaiseki” refers to the collection of skills and techniques that allow the preparation of traditional multi-course Japanese dinner, and are reminiscent of Western haute cuisine. A ryotei is a type of luxurious traditional Japanese restaurant.) Since 2000, Goro went to Mexico and Peru. After one year, Goro moved to Madrid. During the period of time staying in different cities out of Japan, Goro learned new modern cooking technique and international creativity of food.