Born and raised in Hamada City, Shimane Prefecture, Takenaka first became interested in becoming a chef when he was a university student. He says, "I was at a restaurant where I was working part-time, and I was fascinated by how cool it was to be a chef. After graduation, I worked as an office worker, but I couldn't give up on my dream of becoming a chef, so I entered the industry at the age of 24. He trained as a chef at an Italian restaurant, and at the age of 30, he became an independent chef. Mia Paese, which he opened in his hometown of Hamada, became so popular that people came from far and wide to visit. Still, he closed the restaurant in May of this year and moved to Kyoto to "aim for a higher rank," and opened this restaurant as a new challenge.

The menu features only an omakase course of about 10 dishes. The main ingredients include fresh seafood from Shimane, such as giant sea eel and amadai, and flavorful, healthy, sustainable wagyu beef from Nariyutoyo Farm. The vegetables are sourced from Ohara, and groundwater is used for cooking.

Innovative cuisine that goes beyond the boundaries of Italian cuisine and draws out the best of the ingredients stimulates the five senses. Tea and wine pairings with locally purchased Taiwanese teas are also recommended.

Takenaka says, "I hope this restaurant will be a place where people can relax and enjoy the food, not the kind of place you would visit in a suit and tie. One of the charms of the restaurant is the live atmosphere of the fully open kitchen. The warm hospitality of the staff, all of whom hail from Hamada, is sure to put your mind at ease.