The chef treats his guests to seasonal cuisine of unstinting luxury. The feast begins with bamboo shoots, sweetfish, matsutake mushrooms and crab, representing the four seasons. The spectacle of the kitchen from the counter captivates the heart. For soup dishes, the basic soup stock is drawn directly before the customer. Items grilled on the charcoal brazier or cooked in pots are likewise prepared in view of the customer. Arrangements are simple, to give the ingredients top billing.