The owner-chef honed his craft at a Kyoto-style kaiseki caterer. Drawing on his experience with tea ceremony flower arrangement, where blooms are displayed just as they are in the field, he strives for a natural style of cooking. The menu progression is not bound by rigid convention. Instead, he thoughtfully tailors the meal to the day’s weather, guests’ preferences, and the pace at which they are enjoying their drinks. This attentiveness is mirrored in the proprietress’s hospitality. From a collection of sake amassed during visits to breweries across the country, she offers selections to suit both the cuisine and individual tastes.