In charge of lunch is her daughter, Aki, who used to work at a dining bar in Tokyo. Her healthy meals made with homemade fermented foods are well received. When I became pregnant, I started to pay more attention to food, and I discovered fermented foods and started to make them myself. I use homemade seasonings in all of my dishes.
A wide variety of fermented foods can be enjoyed at one time, including homemade miso, shio koji, ama koji, and rice that is left to ferment. Many repeat customers say, "Eating here gives me energy.

At the tea salon on the second floor, mother Sumie teaches the charm of Taiwanese tea in an authentic setting. You can drink five to six cups of Taiwanese tea. I want people to actually feel the taste and aroma that changes with each sip. The tea leaves a lingering aftertaste with every sip, which is truly impressive. I would be happy if as many people as possible could experience both the food and the Taiwanese tea, and I would be happy to see their happy faces.