Over 40 years have passed since owner-chef Kazuo Komori opened his restaurant. Since that time many of his dishes have become famous, including pepper-flower hotpot and combinations of white and green asparagus. His encounters with large mushrooms inspired him to create a purely mushroom à la carte dish served with extracts from the mushroom. A visit here will leave you with lasting memories of a menu bursting with seasonal ingredients and the skill of a seasoned culinary artist.