The chef honed his skills in a wide variety of restaurant formats including ryotei, kappo, and caterer, cultivating his discernment. Lunches are omakase set menu only, while à la carte is available in the evenings, with fare running the gamut from hometown cooking to creative inspirations. Pacific herring with aubergine arrives tender, its flavours in harmony. Heshiko, or eel fermented in-house in salt and rice bran is served grilled. Potato salad of smoked salmon and herring roe stands out as a speciality. Nostalgia and novelty mingle agreeably.