The owner-chef is surrounded by the lacquerware counter. He regales his guests with his reflections about the people and places that provided his ingredients, proudly showcasing both delicacies and skill. He naturally sources his sustenance from his birthplace Awajishima, out of appreciation. The savory egg custard uses onions that are shipped directly from the farm. Over charcoal, wagyu made from cattle a friend has grown is roasted. Takikomi-gohan and a curry made with dashi soup stock and spiny lobster surmise the meal.