His grandfather was a caterer, his father a baker, so the path of the chef was a natural one for this owner-chef. Determined to be a culinary artist with roots in his community, the chef hung out his noren in a residential district. Seasonal menus weave in vegetables grown in his home region of Ohara. Fish come from Awaji, where the place he trained has ties. Items on the plate nestle together, evoking a sense of connections among people. Friendly service also puts the heart at ease.