The chef is dedicated to bringing the natural flavours of his ingredients to life, and his char-grilling technique embodies that approach. Fresh from the kitchen brazier wafts aromas of wagyu beef and eel patiently grilled over bincho charcoal, bearing witness to the chef’s finesse. The meal concludes with a remarkable trio of clay-pot rices—plain, mountain delicacies, and seafood. Enjoy flavours of the season to your heart’s content.