“We take the lives of the an­i­mals and plants, so we’re re­spon­si­ble to make the in­gre­di­ents shine. Ev­ery­thing should be done for the lives that are on on the plate. The chef is just the medium to make them shine.

I come out from the kitchen to greet my guests be­cause I feel thank­ful to them for com­ing to our restau­rant and would like to show the ap­pre­ci­a­tion. I don’t want to ex­plain to them how dif­fi­cult it is to make this dish or to get this in­gre­di­ent. The dishes should speak for them­selves. I’m not show­ing my ego. I be­lieve in the power of na­ture. There’s no need to share your story; just let the na­ture in the dish speak.”

Syabu syabu style “Sanuki olive beef” and char­coal grilled mat­su­take, with aro­matic steam of yuzu

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