The chef expresses the seasons through yakitori and other Japanese cuisines. Prix fixe dining begins with seasonal vegetables, showcasing his experience in creating beautiful arrangements. Each cut of chicken is selected from various regions and brands. To create a gradual progression from light to rich flavours, yakitori is seasoned with salt in the first half of the meal, and with sauce in the latter half. Between the skewers, dishes such as wanmono with chicken-shinjo are served; a typical closer is takikomi-gohan of vegetables and minced chicken. Each prix fixe yakitori menu captures the ever-changing season.