The omakase conveys the richness of Nara’s natural surroundings. Sashimi is dressed with hishio, a koji-mould and salt-water mixture said to be the origin of soy sauce. Snacks are served with preserved so, a condensed-milk product enjoyed in ancient Japan. The chef selects local rice and sake and builds relationships with their producers. Fish is aged to concentrate its flavour, while wasabi is not added to the nigiri sushi so that guests can fully appreciate the flavours of the topping and shari rice. The chef shows guests the ingredients and talks about them with enthusiasm.