The fresh fish written on the blackboard inside the restaurant denotes that day’s recommended menu items. Delicious, seasonal ingredients are flown in from all over Japan from locations such as Toyama and Hokkaido with a focus on products from the Kyushu region. Kombu seaweed, bonito flakes, and other ingredients for the restaurant’s Japanese soup stock are brought in from Japan along with other seasonings. The restaurant’s delicious sashimi pairs perfectly with a soy sauce from Ehime Prefecture with a faint sweetness. This naturally brewed soy sauce is a perfect match for the restaurant’s popular beef tongue as well. Tsukune and negima, made from local chicken, and other grilled items are slowly roasted to perfection using only the heat from binchotan high-grade charcoal. Many customers find themselves in a daze from the elegant fragrance of the binchotan charcoal paired with the incredibly juicy flavors of the meat.