The aim here is to serve Japanese cuisine that stands the test of time. To add an inventive touch to fare handed down over generations, repeated innovations seek new taste sensations while preserving the basics. Decoratively arranged sashimi consists of conger eel grilled over straw and dressed with caviar; tuna is coupled with a starchy nori seaweed sauce. The owner-chef’s principle is that “cuisine is made by people to be eaten by people”. Wakei seijaku, or ‘harmony, respect, purity and tranquillity’, a spirit of mutual respect between chef and guests, pervades the atmosphere.