Fourth-generation owner-chef Yusuke Nomura serves shojin ryori, not for religious reasons, but because he wants people to enjoy it and his hospitality. Here not being a Buddhist temple, katsuo-bushi is used to season the dashi. Incorporating Western vegetables and serving vegan dishes is a testament to his training in French cuisine before he took over the family business. While traditional cuisine forms the mainstay, he has a keen eye for the contemporary.