Toru Kitagawa is a reassuring presence behind the counter as he supervises his young crew. He dashes between counter and grill, sometimes overseeing, sometimes participating in food preparation, as occasion demands. The menu reflects a sensibility incubated in the kitchens of Kyoto and Osaka. For dashi soup stock with the taste of luxury, he uses Rishiri kombu kelp. Grilled items and stews are seasoned with miso and soy sauce to define their flavour profiles. Kitagawa brings the joy of dining to every table.