Toshiyuki Kabai, the chef of Rustique, has devoted his practice to traditional French cuisine for many years, but it was after reaching the age of 40 that he began to truly appreciate the unique, delicious flavours that came from the ingredients themselves. How could food harvested in Kyotanabe be prepared so that they could reach their true potential? Could it be the local cooking methods kept and nurtured over many years? With these thoughts, it became Kabai’s wish to cherish the form and flavour profiles of each ingredient. Being from Kyotanabe himself, the chef is able to create French cuisine unique to Kyotanabe. Our wish is for these gentle flavours to seep through and bring warmth to the heart and body of every customer.