Elegant views of the Takase River complement the graceful hospitality of the proprietress, while owner-chef Shuichiro Otaya prepares his creations à la carte to encourage casual dining. Ingredients are sourced from Otaya’s native Toyama, showcasing the gastronomic attractions of the region. Firefly squid egg-drop and shabu-shabu of winter-caught buri are famed seasonal dishes. The rich variety available gives you scope to enjoy the menu in your own way.