Inspired by the original owner-chef’s close friendship with Kitaoji Rosanjin, the current chef is the proud owner of numerous wooden signs, calligraphy and crockery. Striving for harmony of beauty and flavour, he moves with the times, such as incorporating Western ingredients. Entering the dining room to greet his guests, the chef distributes takikomi-gohan (rice seasoned with soy sauce and boiled with various ingredients) himself. The courteous hostess offers gracious service in the tatami-mat rooms.