The eatery is located in the chef's hometown of Toyonaka, in a residential area. Featuring an open kitchen and counter seating, customers can savor freshly baked and grilled flavors. The cuisine is firmly rooted in the classics, which he trained to master in Paris. Beef wrapped in a pastry shell, seafood, and consommé jelly provides a contemporary look that emphasizes lightness. The concept for the name of the restaurant comes from the convergence of three key elements: visitors, producers, and ingredients at Point.