The approach of Chef Ryosuke Ito is to ‘make the old new again’, evolving time-honoured dishes with a modern touch. Dried bonito flakes are shaved fresh for the customer to sample; basic soup stock is prepared fresh and simmered items burst with seasonal ingredients. The flow of dishes with dashi stock is a uniting theme. Another is the charcoal flame, an age-old technique that wreathes each item in a smoky fragrance. Everything starts from the flame of the charcoal and the water of the dashi stock.