The concept of this kappo is ‘as much as you want of what you want’. In addition to the seasonal menu, the chef presents his recommended ingredients for that day lined up along the counter. The selection ranges from homely dishes such as croquettes and ginger pork to restaurant-style dishes like hamo or game nabe (hot pot). To finish, options include bozushi, sansho curry and katsu sandwiches. The kitchen also adapts to guests’ preferences, creating meals that satisfy both appetite and heart.