The chef travels to different regions, searching for quality ingredients and checking them with his own eyes. He spares no efforts in his cooking, crafting a menu in which his dedication to service shines. Broth for soups draws umami from makombu and dried bonito. Sashimi plates are presented one type of fish at a time, each accompanied by the perfect condiment. Sesame tofu is served lightly deep-fried or simmered in a small bowl. Tofu is enrobed in whole wheat flour from the chef’s hometown of Okinawa, infusing it with the flavours of the region.