Nevertheless, he began his own path as a chef by entering an art college and immersing himself in ceramics while looking at the culinary world from a different angle.

After graduation, I went to Tokyo to train in the culinary world. But I got a call from my father that he was going to sell the building. I didn't want to lose this place that meant so much to me, so I decided to inherit it myself and returned to Kyoto, leaving my wife and daughter behind in Tokyo.
　

Mr. Hiraoka's goal is to create original Japanese cuisine with his own unique twist, while maintaining the culture of authentic Japanese cuisine. He still uses the same broth as his father, which is carefully drawn from the ultra-soft groundwater of the Hieizan mountain range.

The theme of the restaurant is "Aroma and Dashi," and I hope to create memorable dishes that connect with the senses of taste and smell. Dashi is something that my father valued more than anything else in his cooking, and it is what made my palate what it is. It is the base of my cooking.

The basic menu is a reasonably priced course that changes monthly. The concept of each month's course is decided upon, and the composition of the course is planned after the concept is decided upon. His mind is always full of new ideas. It is also a pleasure to be able to enjoy a la carte dishes from late hours.

　I also want to make the town of Gion, where I was born and raised, more vibrant in the future," he said. In fact, I was seriously injured in a car accident just before the opening of the restaurant, and many people, including my family, supported me. I would like to stand in the restaurant as a token of my gratitude.