A kappo with service by a couple in chef’s whites. Having both studied Kyoto cuisine, this husband-and-wife divide cooking duties between them. The husband prefers subtler seasoning, always to be accompanied by local sake from Yamagata. The rice, Koshihikari from Uonuma, is delivered from the proprietress’ hometown, cooked in a broad-rimmed cooking pot and patiently transferred to a wooden container. The aroma of incense wreathes the shop in a gentle, quietly soothing Japanese ambience.