The restaurant takes its name from the Higashi Chaya district in Kanazawa, and its traditional red walls reflect the architectural beauty of the chef's hometown. The seafood, delivered directly from Ishikawa, is expertly selected by a fish wholesaler who’s a former classmate of the chef. Incorporating Noto seafood and Kaga vegetables into the menu, he showcases the region's appeal. Charcoal-grilled dishes cooked on a large earthen brazier and hot pot dishes are finished right before the diners' eyes. This approach provides not only a visual feast but also the enticing aromas.