His grandfather was a caterer, his father a baker, so the path of the gourmet was a natural one for this owner-chef. Determined to be a culinary artist with roots in his community, the chef hung out his noren in a residential district. Seasonal menus weave in vegetables grown in the local region, Ohara. Fish come from Awaji in honour of his apprenticeship there. Items on the plate nestle together, evoking a sense of connections among people. Friendly service also puts the heart at ease.