The aim of owner-chef Katsuyuki Yuno, who apprenticed at a Naniwa kappo, is to serve ‘the taste of Osaka’. While firmly putting ingredients first, he adds inventive twists, with use of kombu for umami. Out of love for his hometown, he is an evangelist for traditional vegetables. Having watched his father, also a chef, at work since boyhood, he never wavered in choosing the path of Japanese cooking. As he shows how much fun food can be, he lightens the atmosphere through chatting with diners.