It was three years ago that the restaurant was refurbished and opened as a Japanese restaurant that uses firewood.
The interior is surrounded by natural materials, such as the handmade washi paper on the walls and ceiling and the wooden counter where you can see the fire in the kiln, creating a refreshing atmosphere.

``Firewood has a fast cycle until it turns into ash, making it difficult to maintain a stable flame.It's difficult to handle, but its appeal is that it burns fluffy because it contains moisture.From large flames to gentle flames, you can choose the materials and dishes you want to cook. We use different types of firewood depending on the situation,” says Yoshioka, the owner of the restaurant.

The rice is cooked in an earthenware pot with a strong flame immediately after the firewood is added. Therefore, the first dish in the course is niebana, freshly cooked rice that contains a lot of water.

After the charcoal fire, the fish and vegetables are carefully cooked.
It's nothing short of spectacular that the approximately 12 courses are arranged in perfect timing before the firewood burns out.

In order to perfect the wood-fired cuisine, Mr. Yoshioka faces the individuality of the ingredients every day.
We mainly use locally sourced natural seafood purchased from fishermen across the country, as well as vegetables from our mother's own garden and locally grown organic vegetables.

I would like to spend a blissful time watching the flames and enjoying unique dishes that can only be tasted here.