Mitsuru Sakamoto opened his restaurant in Tomio, which appears in the ancient Nihon Shoki (Chronicles of Japan) . Incorporating traditional events such as the five seasonal festivals into the menu and decorating the dishes with seasonal leaves further celebrates the Japanese spirit. Yamato round eggplant is made into takiawase with herring. Yamato beef is grilled slowly over charcoal. The rice is Hinohikari from Asuka Village, from where Sakamoto hails.