"The restaurant's name, meaning ‘angel’, was inspired by an Osaka eatery whose influence guides the chef each day. He sources his ingredients from within the Kansai area with which he is familiar. Sea bream from Akashi is aged, daggertooth pike conger from Awaji served as fritters. Game is served here too, including venison and boar from Tanba-Sasayama and duck from Wakayama. White porcelain dinnerware provides a canvas for modern arrangements, innovative enough at times to impress as art." - Michelin Inspector
michelin.com
