Training exclusively at a Japanese restaurant in Shinsaibashi developed the chef’s culinary skills and ethos. Cherishing the teachings passed down to him, he now showcases his talents alongside the next generation of itamae chefs. “Good old traditions and colourful, fun Japanese cuisine” is the chef’s credo. Reflecting seasonal events, his dishes beautifully convey historical customs. Guests can choose both their concluding rice dish and their shaved ice dessert. Warm hospitality with a smile is yet another of Terada's charms.