Concept

For a long time, Japanese cuisine has been considered a cuisine of subtraction, in which excess ingredients such as scum and gunk are removed and the original flavor of the ingredients is enhanced by the use of dashi (Japanese soup stock).
Our goal is to add to and further evolve traditional Japanese cuisine by incorporating techniques from around Japan, as well as superior Western and Chinese techniques and ingredients.
We offer dishes that can be enjoyed with all five senses: the pleasure of presentation, the taste of the ingredients, the aroma of the broth, and the texture and sound of the food as it enters the mouth.
Our wish is to create a culture in which a wide range of customers can enjoy the evolution of Japanese cuisine, which is more delicious and more reasonably priced, by adding to it through various techniques without using high-end ingredients.