The owner-chef trained extensively at a ryotei. Using his own name for the restaurant reflects his resolve as a craftsman. Relying on traditional implements and instincts honed over many years, he devotes himself to meticulous handwork. Nimono-wan and takiawase, refined during his years overseeing simmered dishes, are among the clearest expressions of his skill. House-made atsuage tofu became a fixture on the menu after requests from guests. The meal closes with konnyaku soba, chosen for its light finish. Even within tradition, there is a gentle attentiveness to the diner.