Takako Hasebe, who was a full-time housewife until her four children left the nest, started her own restaurant, which she had longed to do, at the age of 62. With a signboard bearing her mother Kyoko's name, she began her second life as a mother of an okonomiyaki restaurant.

The restaurant sources the key ingredients for its flavor, such as hormone, suji, pork, and beef, from four different suppliers, each of which has its own specialties. The restaurant is gaining fans for its easy-to-eat combinations that are an extension of home cooking, such as the shiote (salted fish cake), which he learned from his daughter-in-law, and the negi modern, which uses kujo negi (green onions) in place of cabbage.