In search of cuisine that only his native country could conceive, Kazuya Matsuo devoted himself to the path of Japanese cuisine. The menu observes the basics of kaiseki while imparting creative flourishes. Wanmono include items with fishcake that complements the broth. Fish in season is salted and grilled over charcoal. Takikomi-gohan, served at the end of the meal, is attuned to the seasons as well. Matsuo prizes simplicity yet spares neither ingenuity nor attention to detail.