The vibrant and rustic menu is a miracle created by the chef’s journey. It intertwines the elegance of Japanese cuisine that reflects the changing seasons with the nostalgic flavours of country cooking. The appetisers echo ancient traditions, while boar and bear meat convey the satoyama culture. The Koka rice is cooked in a Shigaraki earthenware pot. What you get is the result of his childhood in Shiga and the skills he honed in the Kansai region.