As an apprentice, the chef learned to treat ingredients with respect. Focusing on the perfect charcoal flame to deliver unadorned deliciousness comes naturally to him. Seasonal flavours such as bamboo shoots in spring, sweetfish in summer, Pacific saury in autumn and duck in winter are grilled on a big sunken hearth. To ensure that guests can enjoy the cuisine they love, the chef offers choices from the menu in the evening. ‘Manma’ means ‘just as it is’— every dish is faithful to its inherent flavours.