Smitten with the cuisine of Kyoto, the proprietor broadened his gastronomic repertoire with stints at a ryotei and kappo. He makes the extra effort to bring his guests the aroma and flavour of fresh-from-the-kitchen goodness. The preparation area is adjacent to the fry stations, minimising the distance food has to travel. ‘Takiawase’, a delicately simmered assortment of vegetables, brings out the native flavours of each ingredient, attesting to the proprietor’s experience. The friendly proprietress engages with guests, supporting her husband as he focuses on his cuisine.