The aim of this chef is to serve cuisine that is simple in appearance but makes a lasting impression. He places great store by elements the customer never sees, such as dashi combinations and knife techniques. In the eel and rolled omelette dressed in starchy sauce, for example, he creates synergistic effects by varying the dashi used for the omelette and the sauce. For the assortment of simmered vegetables, each vegetable is cut in a unique way, adding up to a harmonious whole. Customer demand has made the unforgettable sesame tofu and mackerel sushi standard dishes.