Inspired by the spirit of chakaiseki, Toshihiko Kakomura set out on the path of Japanese cuisine. He serves traditional kaiseki that pleases both eyes and tastebuds. The hassun always incorporates something seasonally festive and shows off his experience working at a ryotei. The chef is from Hiroshima, so prefers seafood from Setouchi, such as tai and stonefish. Holding dear the spirit of the tea ceremony, he puts care into hospitality, including setting out flowers.