This auberge overlooks the magnificent Yamato Plains. What the chef says is characteristic of the Nara approach, which is to pursue local production for local consumption—to which end he uses local vegetables, Yamato beef and duck, and deer and boar from Gojo. Prix fixe offerings, intertwined with the history and culinary culture of the old capital, flow as if weaving a tale. The chef also serves Miwa somen, a very Sakurai-style dish. The service will put you at ease.