The set menu is built around yuba, nama-fu and tofu. The soybeans used to make them are a native variety of Shiga, and are richly aromatic and sweet. It starts with juice made from soymilk and fruit. Offering yuba with different textures to try is a novel idea. The tofu and kumiage-yuba are freshly made. Nothing is left out, from the seasonal rice cooked in an earthenware pot to the sweets like manju made from nama-fu, and warabimochi.