The chef cheerfully welcomes diners, introducing them to the landscape and history of Nara. He takes particular pride in his charcoal-grilled dishes, cooked over a traditional brazier crafted by a Nara potter. Ingredients are seared right before your eyes, with their enticing aromas becoming part of the feast. The rice course features Hinohikari rice cooked in an earthenware pot. The first serving is enjoyed on its own; for the second, diners can add condiments or enjoy it as chazuke (rice served with tea or dashi). For dessert, Yoshino kuzu (arrowroot starch) is used, rounding off the meal with the celebrated flavours of the ancient capital.