Kaiseki dishes include the signature yuzu nabe (yuzu hot pot), yudofu (boiled tofu), and a variety of delicacies made with fu (wheat gluten), all of which are sufficient to enjoy Kyoto. The restaurant also offers seasonal courses using hamo (pike conger eel) in summer and fugu (blowfish) in winter. As the owner says, "I value the thoughtfulness of my customers," the yuba dishes, prepared with careful attention to the ingredients, will satisfy both your stomach and your mind.

The restaurant has semi-private rooms with partitions and fully private rooms that can accommodate 4 to 28 people, allowing for flexible arrangements depending on the occasion. The restaurant is also excellent for celebrations and other large gatherings.