The concept of this kappo is ‘as much as you want of what you want’. Seasonal fruits and vegetables are lined up on the counter, ready to be cooked by your preferred method. The head chef honed his craft in Kyoto, so he uses rice and water from Kyotango. Pike conger and oysters are sourced from Nagasaki, reflecting his Amakusa roots. The champon served to close out the meal is a recipe from his mother, who runs a shop specialising in this noodle dish.