MICHELIN GUIDE

The chef serves an omakase set menu uses ingredients from his home prefecture of Yamaguchi and from Kyushu. His aim is to tell the story of the producers, which he gets a feel for by going to the production areas himself. For example, with the taro, he dries soy sauce lees and spreads them to depict the land. White rice is considered the main dish and served with a great variety of sides, including homemade spicy marinated pollock roe and rolled omelettes.