‘Jikiba’ is the name of the region in Amakusa, Kumamoto, where the chef was born. Attesting to the richness of the seas of Kyūshū, seafood is sourced from local waters and from the Bungo Channel. To bring out the goodness, seasoning is minimal. Appetisers, decoratively arranged sashimi and soup dishes are all decided by the chef, out of a determination to impart the flavours of the season. After these, grilled and stewed items can be selected from the menu.