The chef’s menu boasts creativity and variations in tempo. Anticipating toasts with beer or champagne, fried foods are served early. Sashimi is accompanied with generous condiments, in the spirit of a salad. Fish is prepared simply – chargrilled or as sakamushi – to highlight the chef’s skill in selecting choice seafood.  As a proud Shiga Prefecture native, the chef stocks sake from that region and cooks rice grown by his uncle in Hira in clay pots from Shigaraki.