The phrase ‘cook of the soil’ on the curtain expresses how much the founder prized vegetables. He tilled the field and grew his vegetables with care. That passion was passed on to his son, the second-generation owner-chef. His ingenuity is on display in how, for example, early harvest onions simmered in dashi are served in bowls made out of wax gourd. The ceramic serving dishes, which he made himself, also come from the soil.