Gojo vegetables are the main ingredient here – Akihito Nakatani has built relationships with nearby farmers and carries a wide variety, from traditional to Western. He picks the vegetables together with the producers and comes up with his ideas while talking with them. He also incorporates items of local culture such as local soy sauce, miso and sake. The konnyaku tempura was inspired by southern Nara home cooking. His passion comes through when he explains the dishes.