I wanted to create a picturesque visual on a Kiyomizu-yaki plate for the Wagyu beef main course. The wagyu beef is cooked at low temperature and served with two different miso sauces," said Chef Noda.

He has a unique background, having trained in Japanese cuisine, although he may have come from a French or Italian background. The one-of-a-kind course created based on his sincere attitude toward ingredients, cultivated in a world that values the seasons, is perfect for anniversaries.

The island kitchen is like a live concert hall, where never-before-seen dishes are brought to the table one after another. The restaurant's reasonable prices, ranging from 6,600 yen for a 10-course lunch or 12,000 yen for a 12-course dinner, are one of the reasons why many fans continue to visit every month, even after five years have passed since the restaurant opened. This year, the restaurant plans to start offering a hands-on experience of growing your own moss terrarium, so look forward to that as well.