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Chef Yves Kerckhoffs creates personal, intimate cooking with a clear connection to Japanese cuisine — in both flavor and texture, as well as aesthetics. Guests can expect a meal in 12-15 servings of small to medium-sized dishes based on what the seasons have to offer. While many kitchen techniques and methods originate from Japan, there are also elements of French and Nordic gastronomy — a trinity of influences that works both in theory and in practice! Feel free to pair it with a glass of junmai sake, homemade kombucha, or maybe a crisp Chardonnay from Jura.