‘Kinari’ is a traditional culinary style of Osaka, practiced since early times. The term means ‘in its natural state’; cooking that lets the native flavour of the ingredients come fully to the fore. The chef, who was once an instructor at a cooking school, applies all his skill and knowledge to the menu. Takiawase, prepared with minimal seasoning and a light dashi, imparts a delicate, natural flavour. Clothed in an unbleached cook’s uniform, the chef offers service as nature intended.