The star ingredients are vegetables from Kamigamo. Every morning the chef harvests them himself from his garden, and that’s when the process of imagining his creations begins. A classic example is the pressed vegetables; this dish is full of colourful vegetables, as if drawing a picture of a vegetable garden. Mushrooms and root vegetables are transformed into mousses and thick soups, bringing the bounty of the good earth to the table. The interior was crafted by the chef’s father-in-law, a sukiya carpenter. Mosaic-studded counter and Scandinavian chairs combine for a distinctly modern atmosphere.