The owner has devoted himself wholeheartedly to Kyoto cuisine. In pursuit of savoury depth, he pays close attention to the harmony between the flavours of the ingredients and the dashi. Citrus and vinegar bring acidity, lending contrast and rhythm to the progression of the meal. The kumiko latticework in the transom window above the entrance and in the lighting above the counter is a traditional craft from Okawa in Fukuoka Prefecture. This detail reflects the chef’s affection for his hometown, which is renowned for woodworking.