The Noryo kaiseki (evening course), priced from 15,000 yen, features a variety of delicacies that are pleasing to the eye and aroma, such as grilled sweetfish served in a smoky charcoal fireplace and yomogi fu dengaku (grilled wheat gluten with soybean flour). The hamo shabu (pike conger eel stew), served quickly in a broth, is truly in season. If desired, the dish can be changed to Kamogawa nabe, a specialty inherited from the previous generations of Sekitori, the former sumo wrestler. The dishes that make the most of the broth made from well water are the essence of Kyoto-style kaiseki, a delicately crafted dish.