The meals here are all based on unpolished rice. Vegetable dishes with no meat or fish are served in small pots with unpolished rice that’s been cooked in a wood-fired oven. The owner-chef calls himself a master of unpolished rice cake, his speciality being rice cake made with a mortar and pestle. He wants his customers to get to know tastes that are being lost in an age of plenty, so he seasons his dishes with soy sauce, miso and mirin made using traditional processes.