The proprietor’s parents ran a bento shop, so he helped with the cooking from a young age. Lessons learned from his mother about making side dishes find expressions in his obanzai. The lore that informs his shiraae, koya-dofu, macaroni salad and other dishes makes each item somehow nostalgic. Always solicitous of guests’ impressions, the chef shows great proficiency in tending to their needs. Portions of shared dishes are adjusted to match the size of the party. Onigiri may also be moulded larger or smaller by request.