The owner-chef and his wife tour sake breweries throughout Japan to select their favourites. Not surprisingly, the cuisine is oriented towards how it pairs with sake. The fish for sashimi is aged to enhance flavour. Clear broth soup is a constant companion, as they believe in the match between sake and kombu kelp. Sagohachi pickled lamb is flavoured with rice malt, pairing nicely with sake. The name means ‘immortal jellyfish’, after a creature whose cells regenerate so it never gets old. Similarly, the couple’s passion for cuisine and sake never fades.