The aim here is to offer refinement through the flavour of excellent ingredients. Placing harmony of flavours above all, it focuses on temperature, fragrance and texture. The menu lists producing regions and producers, conveying gratitude for the ingredients that make the restaurant’s cuisine possible. The chef personally serves the dishes, ensuring that the recipe’s intention and passion shine through. Name-brand tea and bread baked by a friend from the same graduating class are both from the chef’s native Shizuoka.