The care shown to guests by the couple who manage this kappo is heartwarming. The aroma and flavour of dashi soup stock are the focus of the fare, owing to the chef’s background in Kyoto cuisine. In the dashi of Osaka water and ma-kombu kelp, sweetness stands out. Salted and dried grey mullet roe is prepared at year’s end and served year-round, to be spread on iimushi, which is served between courses. Valuing simplicity, the chef creates impressions through combinations of ingredients.