When he took over the restaurant, the chef inherited its teachings, preserving the forms of traditional multi-course meals while expressing his own imagination. Experience in Kyoto cuisine shines in soup stock of ma-kombu and Rishiri kombu. Pickled mackerel is paired with fruit, highlighting the tartness in both. His inspiration for pursuing the gastronomic life came, he says, from the way appetiser platters express the shifting seasons. To celebrate those seasons, dishes are cheerfully garnished.