The owner-chef loves the heating power of bincho charcoal from the Kishu region. Unsurprisingly, his omakase set menu showcases the appeal of charcoal grilling. Decoratively arranged sashimi are scorched; the coating of fried foods is broiled to wreathe them in fragrant smoke. Char-grilled wagyu beef borrows an idea or two from sukiyaki; for a one-of-a-kind taste sensation, dunk it in egg yolk and a dipping sauce made from sukiyaki stock. The restaurant’s name means ‘a flash of brilliance’—an apt summation of the imagination of the owner-chef.