Hideyo Dezaki draws seasonal scenes using finger foods. His set menu, themed around a given aroma, begin with an amuse-gueule called ‘Hakoniwa’ or ‘miniature garden.’ Dezaki uses ingredients from his native Wakayama Prefecture, conveying his memories of home through scent. One example is the consommé, which combines foie gras, symbolic of French cuisine, with plums from his native Minabe.