The name incorporates a character from the chef’s name while professing sincere devotion to gastronomy. That sincerity is on full display in the hassun appetisers. To convey the mood of the passing seasons, the chef incorporates meticulously chosen items fresh from the market. Oyakodon (chicken and egg on rice) made with freshly cooked rice is a sentimental favourite of the chef, one he’s made continuously since his apprenticeship. His dedication shines through in his painstaking attention to his work.