Non-vegetarian course 　8,000 yen (tax included)

All ingredients are vegetables. The broth is made from kelp from Minami-Kayabe, dried bonito flakes, Soda flakes, Muro-Aji flakes, mackerel flakes, and dried sardines from Ibuki Island.
The vegetables alone make this a very satisfying kaiseki course. The rice is freshly cooked in an earthenware pot. The monthly courses are all original recipes, with the concept of never using the same recipe. (Appetizer, 5 appetizers, bowl, 2 side dishes, simmered dishes, takikomi-gohan, dessert)

Vegetarian course 　8,000 yen (tax included)

Not only are all the ingredients vegetables (vegetable-based), but also the soup stock is made from high-grade kelp from Minamikayabe, Hokkaido, and plenty of vegetables. The dishes are prepared with the umami and sweetness of vegetables. The monthly courses are all original recipes, with the concept of never using the same recipe. (Appetizer, 5 appetizers, bowl, 2 side dishes, simmered dishes, takikomi gohan, dessert)

A small restaurant in arcade of Shitamachi (traditional area of Tokyo). Familiar appearance and atmosphere as you were at home.

5 counter seats and 4 tables.
The owner operates by himself.
Kitchen and tables are connected that you can enjoy with integrated feeling.