The chef trained at an itamae kappo. His menu evolves day by day as he converses with guests and discovers their preferences. Kitchen scenes, such as earthen pots and brazier and hamo finely cut to crush the small bones, delight the eye. Dishes tailored to seasonal celebrations such as Hinamatsuri (Dolls’ Festival) and Tanabata (Star Festival) are served on Kyoto ware brightly decorated for each celebration. Sensitive to shifting fashions, main dishes include wagyu beef, while rice and noodles are available to close the meal.