The dining room, unified in white, exudes purity. As if reflecting the owner-chef’s sincere and steadfast character, the majority of his serving vessels were passed down to him by his former mentor. He strives for honest, straightforward cooking, while applying creativity to ingredient combinations. A menu standout that showcases his individuality is the seasonal tempura rice, inspired by tenbara—crispy, bite-sized tempura mixed into rice. For second helpings, dried nori and bonito dashi are added, transforming the dish into a bowl of chazuke.