Aiming to conjure dishes that leave an impression, the chef creates through a process of addition, umami upon umami, flavour upon flavour. Tsukuri is combined with grated onion and Tosa vinegar jelly. Boiled-down sake used in grilled items is mixed with dried sardine dashi to bring out its grain flavour. The menu eschews soups and appetiser platters in favour of wagyu beef dishes. Beef tongue in dashi vinegar and cutlets wrapped in bread are the chef’s pride and joy.