Jordanian owner-chef Ahmad Baniata and his Kansai-born wife, Natsuko Takui, recreate Arab home cooking that they used to serve to their friends there. Many of the dishes, such as chickpea paste hummus and tomato, cucumber, and mint salad, are healthy and full of vegetables and legumes, making them perfect for the Japanese palate.

For the main dish, instead of a tagine, we recommend a stewed dish called hujarra, which is steamed in an earthenware pot covered with bread dough. The ingredients are stewed and steamed after the order is placed, so the vegetables are delicious and the aroma of spices is gorgeous. Tear off a piece of firm bread and dip it in the tomato sauce while thinking of faraway Arab countries.