Chef Skenes is obsessed with flavor and how best to enhance it. In contrast to restaurants that over-embellish dishes and add complexity at the expense of flavor, Skenes takes away. Flavor is paramount for chef Skenes; everything else comes secondary. There is a firm Japanese influence in his cooking rooted in its simplicity, from his cuts of sashimi and live prawns to his use of sea vegetables. Skenes builds on this base of Japanese ingredients and applies fire, culminating in a magical and unique cooking style.

At the center of Saison is its hearth, an open wood-burning oven which nearly every dish utilizes in one form or another. Roasting over the hearth deeply intensifies the flavor of the ingredients. Sometimes Chef Skenes uses the hearth to roast an entire fish or meat, other times he’ll roast the bones as a component for a stock used to make a sauce to accompany a meat. Whether intense or subtle, the subtle smokiness and depth from the wood-burning hearth seems to make its way into every dish. The result is an addictive, rustic, wholesome flavor that makes every bite interesting.