The owner-chef pays meticulous care to ingredient combinations. He combines the bounty of sea and mountain, but also dives deep into the techniques he has studied to gain inspiration. One example is his unseasoned grilled eel and stir-fried great burdock inspired by Yawatamaki roll. Kombu kelp, dried tuna and bonito flakes dashi soup stock provide the base. Hot pots include tomatoes; chicken dashi soup stock is added to takikomi-gohan. Here, ingenious tastes are calculated to create flavours.