After working as a carpenter and as a fishmonger, the chef turned to sushi. Drawing on deep experience, he pursues sushi with a distinctly Osaka character. He uses seafood from Awaji Island and Osaka Bay, dehydrating it to concentrate its flavour before pairing it with shari rice seasoned with rice vinegar. For simmered anago, the chef uses neither nitsume sauce nor salt, preserving its natural sweetness. The single kanji 'Nigiri' on the noren reflects his straightforward dedication.