The menu emphasises the season and textures of the ingredients. In spring, razor clams and wild vegetables are made into ohitashi to represent the breath of life. Chargrilled items are the speciality, with unagi from Lake Biwa and ayu from the Tenryugawa River in summer and matsutake wrapped in straw in the autumn. Winter dishes include buri shabu-shabu and crab with rice cooked in an earthenware pot. Each dish showcases the flavours of the ingredients without affectation.