Owner-chef Nasu incorporates the seasons of two narrow countries that stretch from north to south, Italy and Japan. To study hometown cooking, Nasu apprenticed in multiple parts of Italy. In spring, he offers baked edible wild plants and scamorza cheese; in summer, fritters of hamo and dry-cured ham. Each dish has a unique character. Nasu feels a strong emotional attachment to the Puglia-style spaghetti with karasumi, a speciality he learned from his local mentor.