The restaurant is in Imaicho, an area lined with historic buildings. The chef and his daughter work side by side in both the kitchen and dining room. The menu centres on local ingredients as a way to spread the appeal of Nara. Vegetables are selected by hand at local farmstands to get a feel for what’s in season. The meat, including jidori chicken and wagyu beef, also comes from Yamato, the historic name for Nara. Pinot noir is a grape variety grown in Burgundy, and the restaurant offers a range of Burgundies collected over the years that are now at their ideal drinking age.