This ristorante is run by a husband-and-wife team; it has a counter rather than tables because they want to give their undivided attention to their customers. The chef’s offerings are a fusion of the cuisines of Italy and Nara. Risotto is influenced by chagayu, a home-cooking tradition of Nara, while the Parmigiano Reggiano cheese that dresses the beef tagliata is pickled in the same sake lees used to make Nara-zuke (Nara-style pickled sake lees).