Himawari

Chef Kameoka’s journey brought him to old-fashioned yoshoku. Demi-glace sauce is the key to his dishes, with soy sauce as the ‘secret ingredient’. Based on his experience with French cuisine, he had tried madeira and port wine, but something just wasn’t right. So, after much trial and error, he arrived at the taste of a yoshoku restaurant he had enjoyed when he was younger. His speciality is hamburger steak topped with plenty of sauce and there’s real depth to it.