Kenji Asami is particular about the way he seasons his foodstuffs. Sesame tofu is blended with vegetables in season. Dashi stock derives its umami   from Rishiri kombu kelp; soup dishes and takiawase are light-flavoured. At both lunch and dinner, the meal ends with the restaurant’s famous seabream chazuke. The seabream is cut thick so patrons can appreciate its springy texture. Rich sesame dipping sauce is mixed with sesame paste, walnuts and cashew nuts to bring forth the aroma.