Dashi soup stock drawn from dried tuna and Rishiri kombu kelp the way he learned in Kyoto are the winning factors for Satoshi Kuwano and make his simmered and boiled dishes such highlights. His signature dish is kamameshi rice cooked in dashi, a testament to his mastery of the okudo cooking stove. Guests can choose from an extensive list of ingredients: firefly squid, pike conger and amberjack are delightful in their respective seasons. At their stations in the kitchen, Kuwano and his wife produce their ingredient-focused cuisine in two-part harmony.