Chinese restaurateur breaks Japanese cuisine stereotypes

Another signature dish is pan-fried foie gras. He marinates the foie gras in truffle oil, special soy sauce, sweet wine and vinegar, before pan-frying it and adding caramelized seasonal fruit.

He uses headless shrimp from Sri Lanka for tempura. He covers the crustaceans with a paste of tempura powder, egg, fish roe and water before it's fired in 180 C oil and served with both white-radish and ginger purees.

Wang gets up at 7 am every day to check the photos of what diners left on their plates after their meals.

"Being the owner is much busier than just being a chef," he says.

"But it's worth it to see my dishes develop from nothing more than ideas and to get good feedback from customers."

Wang has already started to plan his next restaurant - a kaiseki ryori (multiple-course traditional dinner) establishment that presents Japanese-style fine dining.

If you go

11:30 am-2:30 pm, 5:30 pm-10:30 pm. 1C1-5A, Solana Lifestyle Shopping Park, 6 Chaoyanggongyuan Road, Chaoyang district, Beijing. 010-5905-1831.

liyingxue@chinadaily.com