This restaurant is a new approach by Kashiwaya, a ryotei in Senriyama. Like the flagship restaurant, the Kitashinchi location’s menu follows the 24 traditional divisions of the lunisolar year known as nijushi sekki. Here, however, the menu is crafted so that the chef can prepare everything at the counter, a feature the ryotei lacks. Wielding his knives to prepare sashimi and arrange it on plates, dressing appetisers and so forth, the chef displays all his skill. This ‘peek behind the curtain’ of the techniques usually not shown to guests is an expression of love for the craft.