Picking wild grasses and flowers, the chef harvests vegetables from the field. His ‘herbivorous cuisine’, conceived in respect and gratitude for food, uses everything and wastes nothing. Appetizer platters, served by his own hand, tell tales about the current season. The main dish is rice cooked in an old-style okudo stove and roasted dried sardines. Written by brush on the wooden tag at the entrance is the instruction is ‘Garnish rice cooked in the okudo stove with char-grilled snacks and wild grasses and flowers’. The chef’s intention when he opened his restaurant pervades his menu today.