I wanted to take over the family business, but my father encouraged me to learn the basics of Japanese cuisine first," says Yokoi. ［Yokoi studied at such well-known Kyoto restaurants as Kodaiji Wakuden and Nijo Yamagishi before setting up his own restaurant at the age of 36.

In his search for a property, Mr. Yokoi was inspired by the building, "The moment I saw it, I knew this was the place! The building that inspired him was a 180-year-old machiya that had once been a famous kimono wholesaler's house.

We prioritized the comfort of the seats over the ease of use of the kitchen in creating the restaurant. We met with a master builder who is skilled in sukiya-style architecture, and the space has been designed to make the most of its old atmosphere.

The gently curved counter is designed to provide room near the entrance where people frequently enter and exit. The floor with a rake design was designed to be comfortable to the touch when walking on it.

The floor pillars, Taisho glass, lanterns and tsukubai in the garden, and other items from that era remain throughout the building, allowing visitors to immerse themselves in an extraordinary moment in a high-quality space.

In addition to respecting the seasons in the kaiseki cuisine served at his restaurant, he also tries to incorporate his own new ideas into his dishes. One such idea is to combine local Shizuoka tea with the cuisine.

In the hot season, first quench your thirst with a cup of freshly brewed green tea, and right before the bowl, cleanse your palate with a cup of dark-flavored kukicha tea poured into a cup.

At the end of the meal, Mr. Yokoi himself served matcha (powdered green tea) using the technique he acquired during his time at WAKUDEN. I would be happy if you could experience Shizuoka's tea culture while tasting each dish," he said, showing his love for his hometown.