"The chef was inspired by Italian food culture, especially local cuisines. He gathers ingredients from producers in Nara and goes to the mountains to pick wild vegetables and mushrooms himself. He processes meats like uncured ham and salami himself because he wants his customers to experience the homemade taste. The linguini and tagliolini pastas are also made from scratch. He uses simple seasonings to emphasise the natural fragrance of the ingredients." - Michelin Inspector
michelin.com
