The owner-chef is passionate about the locally raised chicken of the Tamba-Sasayama region. The concept of yakitori with wine suggests some intriguing pairings; particularly compatible with wine are seared chicken breast dusted with salt from Guérande and liver brushed with balsamic sauce. Mushrooms and onions are redolent with butter. The restaurant’s name hearkens back to the names of mountains and relatives with whom the couple shares a bond; it connotes a ray of sunshine on a Kurayamizaka, which translates to ‘darkness hill.’