The owner-chef prides himself on being the link between diner and food producer. He visits not only the producers of the ingredients he uses, but also the potters who make his crockery, sake breweries and wineries, building strong and trusting relationships. To convey that background to his guests, the chef goes the extra mile to make the dining experience fun. Meals conclude with risotto-like rice soup made with broth from takiawase. The chef is determined to waste nothing, using every morsel of food—a commitment he delivers on with flavours that warm the soul.