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. Here, sashimi features kelp-cured and seared preparations, and seasonal vegetable takiawase can be enjoyed, 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.