However, as a Japanese cuisine chef, he offers fried foods of a higher grade. He insists on high-quality ingredients and cooking methods, such as Kurikinbuta pork from Tanba and fresh fish shipped directly from Maizuru. One of the best examples is the minced pork cutlet. The ingredients are laid to rest for a day to mature the flavor, then coated with special fresh breadcrumbs without using eggs or flour as a binding agent, and fried in roasted rapeseed oil until crispy and crunchy.

In fact, he says, he didn't always have his sights set on becoming independent. The restaurant where I worked at Corona Disaster closed in January 2021, and I was looking for a new restaurant, but the conditions weren't quite right, so I thought, what should I do? So I decided that if I was going to go through all that trouble, I might as well open my own restaurant. After deciding to open a restaurant, things went very smoothly. The property, an old private house near his home, fit perfectly with his vision of "a restaurant with a counter that can be manned by one person," and things went smoothly.

The restaurant serves only set menus during the daytime, and at night it offers a la carte dishes such as fried dishes and sashimi of fresh fish, while adding rice and mackerel sushi for "diners who want to use the restaurant as a restaurant. Although most customers are male, women often visit the restaurant as well. Take-out is also popular.

Motoi Suzuki, owner of the store
Born in Nagoya City. After graduating from university, he went to Kyoto to study Japanese cuisine at a night school. ［After 20 years of training at Gion Yatagata and other restaurants, he opened his own restaurant.