The restaurant wants its diners to experience the deliciousness of vegetables during the dinner course. The vegetables used are from his own farm or from farmers he knows, and he carefully selects them while carefully observing the expression of their creators. The important vegetables are not only used as the main course and color of the dish, but are also smoked and used as a base for soups and sauces.

The restaurant's interior is also filled with attention to detail, with the height of all the windows precisely calculated to provide a view of the torii gate of Heian Jingu Shrine. Also of note are the interior walls covered with 400-year-old bricks used in England and the marble tables. The kiln at the back of the kitchen is a must-see, where the chef handles the firewood.

The wood-smoked meats, seafood, and vegetables retain just the right amount of moisture to keep them moist and mouthwatering. The dolce, which comes at the end of each course, is served at the bar counter. The chef will recommend a dessert menu based on your preferences and how full you are, so enjoy the conversation with the chef and let the time pass by in a leisurely manner.