‘A kappo-style yoshoku restaurant to satisfy the heart as well as the stomach’ is the concept here. The chef converses with guests at the counter while pouring all his skills into his food preparation. Determined to satisfy, he never compromises on quality, sourcing ingredients from a butcher in Shiga, a fishmonger in Shizuoka, and a farmer in Kyoto. Old yoshoku favourites such as deep-fried horse mackerel, sautéed pork and hamburger steak are popular. Flame technique and sauces draw on the chef’s experience with French cuisine.