“On the table, the soft and pure characteristic and velvety smoothness is a perfect match to my dishes which frames the aroma held from the ingredients. In the kitchen, Acqua Panna itself also as an ingredient plays the major role of my dish during the preparation process. Serving Acqua Panna for me is to provide same comfort to the guests to my restaurant, and expression to welcome them from anywhere in the world and a wish to make them feel home in Japan. It is the only water which is loved by every guest or my restaurant and the unique water that no one makes rejection”