My affection:
Express my appreciation for many Japanese great materials thanks to the four different seasons Japan has.
Express my gratitude toward many of the producers who provided those materials.
Express my appreciation for the opportunity being given to me for cooking.
And also like to offer my most thanks to the customers who come to my restaurant.
As a return favor what I could offer is to prepare nice food and an atmosphere where customers feel comfortable.
With regard to “The Tempura”, many restaurants provide a classic style of Tempura using representative Japanese materials, while I would like to try my best to provide a revolutionary new style of Tempura by using
the most advanced cooking tools as well as through my experience of “Washoku Chef”.
Care for dish:
To provide the course dishes using the best seasonal materials.
In addition to Tempura, providing a soup bowl using a dried-bonito plane, sashimi plate, and other foods,
whereas I do hope customers enjoy the course menu.
Every month I tend to serve the most fitting “Sake and Wine” for the then providing course dishes.
When a customer eats Tempura, I wish the customer could enjoy and feel not only its beauty and behavior but also the best balance of its full maturity, sensation, and temperature.
Care for the restaurant:
When you are at the front of my restaurant, you could find “No Signboard” at 100 years old “a Row House” surrounded by galvanized sheet iron, then wonder if this is the right restaurant or not where you have made a reservation.
Once you get inside, you can see and feel a restful Japanese-style interior where the lengthy nice wooden counter and ornaments using “Japanese washi” are set up. You could also smell the elegant aroma of wood.
I prepared this unique space with a certain intention which people could not guess its inside from its external appearance.
