A Shiga-born chef with deep expertise in fermentation oversees the cuisine, weaving the umami of fermentation into the kaiseki experience while preserving ancient culinary traditions. A staple of the menu is funazushi, a local specialty of Omi, known for its distinctive flavour from fish and rice cured in salt. To make it more approachable, it is paired with a consommé jelly of bear and venison, accented with honey. Seasonal highlights include winter bear hotpot, celebrating the bounty of game meats.