The owner-chef studies the Oribe school of the tea ceremony. Admiring the creative sensibility of Furuta Oribe, celebrated as a playful eccentric, the chef pursues his own originality. He brings together an assortment of seasonal items in a single dish, deepening the overall impression. Using bounty from the Seto Inland Sea and Lake Biwa, alongside traditional vegetables from Osaka, he showcases the culinary charm of the Kansai region. Wanting to give his rice a unique twist, he cooks it in a Nanbu tekki (traditional cast-iron pot), striving for a delightfully springy texture.