The visitor’s eye is drawn to key points that highlight owner-chef Fumimasa Minamimoto’s creativity and love for his hometown. The cedarwood decorating the ceiling is modelled after the noboriko torch-bearers procession in the Oto Fire Festival of Minamimoto’s native Wakayama Prefecture. Items grilled over Kishu binchotan are the highlight. The creativity of the spring rolls is a triumph. The meal ends with a croque monsieur, served with fava beans in spring and figs in autumn.