The chef honed his skills in Paris and other parts of France and uses Nara ingredients to prepare local dishes using traditional techniques he learned there. Seasonal vegetables and fruits come from Gojo City and Soni Village, and he also uses wild game caught in Tsuge. The main appetisers are homemade-style charcuterie, and the main meat dishes are roast and stew. He also incorporates ingredients like ayu and tilefish, sometimes giving the dishes a Japanese touch.