Yoshiki Igeta is captivated by Sichuan cuisine. Chilli peppers were first introduced there four centuries ago, but Piao-Xiang weaves a tale of history, reaching back for the good old cooking of Sichuan before chilli peppers and adding a few enhancements. As a result, prix fixe menus are not spicy, giving full rein to the appeal of Sichuan cuisine and its 24 seasonings and 54 preparation methods. The staff’s explanations of his dishes fascinate with their profundity.