The name comes from the nickname of the first proprietress. Today the fourth-generation chef stands at the counter, preserving the flavours that define Oito. The broth, infused with the savoury richness of the ingredients, has a deep, lustrous colour. Daikon is prepared in several ways, each absorbing flavour differently, while eggs are simmered for days. Items are plated to complement each other, making a beautiful presentation. The broth, handed down from the founder, is truly irreplaceable.