Cuisine rich with the fertile imagination of Hiroki Matsuoka expresses a spirit of relentless curiosity. Free-range chickens from Kagoshima are aged to draw out their flavour. In addition to the usual salt and sauce, the chef brushes yakitori with a fragrant oil he prepares himself. The menu intersperses skewers with chicken items such as stewed liver and cutlets. Meals wrap up with rice served in earthenware pots or ramen in chicken broth. Admiring the chef’s skill and imagination is part of the fun.