Housed in a traditional old house at the end of an alleyway. Hoping to make his place part of people’s lives, the head chef showcases his ryotei-honed skills in à la carte dishes. Sashimi features a tasting comparison of kelp-cured and seared preparations. Seasonal vegetables can be enjoyed either grilled or as tempura, highlighting the breadth of his many techniques. Dishes with a twist, such as cheese-flavoured shiraae and minced fish cutlets, demonstrate his individuality. The lunchtime menu also features rice bowls.