Only the freshest ingredients without additives and preservatives are good enough as ingredients in the restaurant, she says.

Away from fusions on the jieqi menus, Claret's a la carte menu offers homey and rustic European fare, such as quiche, salty pies with crispy skin and tender stuffing, and sugar-free, low-fat ciabatta sandwich.

A variety of handmade basic sauces are shining examples of the natural ingredients Sakashita advocates.

Sauces such as one that is almond sea salted and that can be spread on bread, the traditional basil pesto sauce to go with spaghetti and sandwiches, the ketchup for french fries, the tomato chutney, olive and fig tapenade ... all purely handmade with no additives. Customers can also take them away through store or online purchasing.