Cuisine rich with the fertile imagination of Hiroki Matsuoka expresses a spirit of relentless curiosity. Free-range chickens from Kagoshima are aged to draw out their flavour. In addition to the usual salt and sauce, the chef brushes his yakitori with a fragrant oil he prepares himself. The menu intersperses skewers with chicken dishes such as stews and fried items. Meals wrap up with rice served in earthenware pots or chicken broth ramen. Admiring the chef’s skill and forward-looking imagination is part of the fun.