The clean-lined interior was created by a tea-house craftsman. The ground floor has private rooms in a modern Japanese style; the upper floor features counter seating with the chef holding court. Tempura is fried in cottonseed oil for a light texture. The prix fixe menu alternates between seafood and vegetables, ensuring constant variation. In a creative touch, tilefish is wrapped in perilla leaf. The restaurant is managed by a ryokan; in hope that guests will return to dine here even after their stay is over, tendon is offered at lunchtime.