The owner is Takeshi Furukawa, who studied for many years at Yamagencha in Gion. Since I was 20 years old, it was my dream to open a cozy restaurant with five to six seats," says Furukawa, who values the realistic atmosphere where customers can enjoy watching the food being prepared in front of their eyes. He designed the restaurant so that customers can watch the cooking process at eye level at the counter.

He also provides excitement by roasting pike conger eel over a charcoal fire and kneading Japanese sweets called "warabimochi". Along with dishes made from quality ingredients, such as fish directly from Amakusa in Kumamoto and vegetables carefully selected by visiting the restaurant, you can also enjoy the special vessels that Mr. Furukawa has collected. The course menu changes monthly, and the dessert, one of the specialties, will feature kuzukiri (arrowroot paste) in August.