A mother-daughter team opened this restaurant out of a desire to spread Japanese culinary culture. The chef and author of the menu is the mother, herself the daughter of the head of a tea ceremony school. The guiding principle is to base the fare on daily Japanese home cooking. The white miso soup garnished with mustard is a kaiseki influence. Particular care is taken with the seasonal vegetable salad with mashed tofu dressing, the simmered hijiki seaweed, and the savoury egg custard.