Delights of hometown cooking and the traditional culture of Japan as told by the Shizuoka-born chef. The counter, fashioned of hinoki cypress from Shimada, is laden with seafood and sake from Suruga Bay. Soy sauce used to dress decoratively arranged sashimi is enhanced with nori seaweed from Lake Hamana to impart flavour and a unique character. The importance placed on annual events reflects the chef’s Kyoto experience. The menu sports original touches, appealing to the eyes as well as the tastebuds.