Satoshi Kuwano's simmered and boiled meals are such highlights because of his winning combination of dried tuna and Rishiri kombu kelp, which he learned to create in Kyoto. His specialty, kamameshi rice cooked in dashi, is evidence of his proficiency with the okudo cooking burner. A vast array of items is available for guests to select from; in season, firefly squid, pike conger, and amberjack are all delicious options. Kuwano and his wife work in unison at their culinary stations, crafting their ingredient-focused dishes.