Hiroki Inaya is the son of a Japanese cuisine chef. He followed in his father’s footsteps out of awe for the magnificent sashimi and funamori (sashimi arranged on a model boat) he fashioned. He stays within the bounds of Japanese cuisine but never forgets to add a playfulness of spirit, delighting customers with crab spawn rolled into balls to resemble crab foam, for example. Two earthenware pots draw the eye: one contains white rice served at the perfect point, the other takikomi gohan, rice cooked and seasoned with a variety of ingredients in season.