A Seasonal Course Guided by Fire and Aroma

We offer a course structured to flow from appetizers to desserts, centered around the best ingredients of the day. Grilled over charcoal to enhance the aroma, gently cooked at low temperatures, and deepened with the richness of fermentation—these culinary techniques subtly bring out the sweetness and umami of the ingredients. We also provide pairings of wine, sake, and non-alcoholic beverages to enrich the dialogue with the dishes. In the à la carte menu, you can enjoy choices that suit your mood, such as a plate of seasonal vegetables, handmade pasta, and main dishes of seafood or meat.