The goal is to create a sense of unity between the restaurant, the food, and the customers, and the second floor is equipped with a large long desk, creating a space where customers can relax and enjoy conversation. The counter is a prime spot for chatting with staff members Haruna Tamaki and Shuichi Matsuno, who select the food and drinks, while asking them for their recommendations.

The cuisine has also been redesigned, using local ingredients such as organic vegetables purchased in Ohara, and offering creative and genre-less dishes. The sake selection is based on eight taps of craft beer and carefully selected Japanese sake from all over Japan. The restaurant emphasizes a sense of seasonality in its sake selection, which ranges from refreshing white beers to rich sake aged for a long time.