MICHELIN GUIDE

Taking one character, ‘aji’, from the restaurant where he trained in Osaka, the owner-chef opened this place in his hometown. Enjoy elaborate dishes that combine the tastes of the season. In summer, ayu is made into confit, cooked slowly over low heat. Standard in the hassun is fish cake combining minced white fish and olives. Hamo and fugu set menus are treats; the ‘shokado lunch box’, which includes takiawase and tsukuri, is also popular.