The Gifu Prefecture–born owner-chef uses his restaurant to showcase the crafts and foodstuffs of his native region. Born to a family that runs a pottery studio in Tajimi, he serves his dishes on Mino-ware vessels he made himself. Eels are beloved by the locals as they are thought to provide the stamina to overcome the famously sweltering heat of Tajimi. A bowl of fragrant grilled unagi on a bed of rice makes a fine end to the meal. A menu replete with delicacies, such as small bowls of caviar and other seafood on rice, crab served in small pots and char-grilled wagyu beef, lifts the spirits.