Owner-chef Hidenobu Sasada prepares the same dishes year after year, with the goal of continually perfecting and advancing his craft. His cuisine is drawn from the traditions of Kyoto gastronomy, so many of his ingredients are sourced in western Japan. In spring for example, Shirako Bamboo shoots from Tsukahara are simmered in dashi; in summer, ayu from Nara are grilled to plump perfection. Each dish is prepared with restraint and is delicious to look at, manifesting an admirable humility.