The Italian-trained chef runs this restaurant with his wife. A chance encounter with a fishmonger in Shizuoka Prefecture made the seafood of Suruga Bay the star of this show. One fish dish after another is served, from fried fish to soup and carpaccio. Panna cotta of black truffle comes from the chef’s experiences in Piedmont. The name of the restaurant means ‘blaze your own trail’, and the cuisine wordlessly conveys the chef’s single-minded passion.