Chocolate not only becomes art, but also a means to exalt traditional Japanese ingredients such as matcha, yuzu, or wasabi in the hands of Hironobu Tsujiguchi. This innovative professional, who has received awards including La Coupe du Monde de la Pâtisserie and La Coupe de France International, is the protagonist of the documentary, Le Chocolat de H.

In this film, director Takashi Watanabe accompanies Tsujiguchi on a journey throughout Japan and Ecuador to find ingredients to complete his new recipes, among other things.