"The owner-chef provides the fresh ingredients in season, the proprietress the seasonal decorations of flowers. Together the couple expresses the mood of Japan’s four beautiful seasons in their restaurant. The fare combines traditional cooking methods with vegetables from their home garden. Peaches from Wakayama, grown by the owner-chef’s father, are made into compote for a summer dessert. Organic wines complement the simple preparations and rich sauces." - Michelin Inspector
