With his innovative methods, the chef and owner, who comes from a line of cooks that started with his grandfather, is currently breaking new ground in Osaka cuisine. He only uses the renowned Mino mineral water to bring out the flavor of the Ma-kombu. He has developed a clever shirako and konoko (dried sea cucumber ovaries) dressing for tsukuri. Items like croquettes, which are fried meals, attest to his proficiency with Western-inspired cuisine.