The mood of a Kyoto merchant’s townhouse pervades the interior. To ensure each guest receives his full attention, the chef accepts only one booking per day. Hassun appetisers of seasonal vegetables are prepared simply in the way that best brings out their flavours, such as by steaming or frying. Buckwheat mash dressed in white miso is a staple final dish created from the chef’s experience at a soba shop. Each dish uses as few ingredients as possible, so everything eaten leaves its own impression.