It goes without saying that the level of quality of the cuisine is apparent from just looking at the spacious and clean open kitchen. Although this establishment moved from Monterey Park, the regulars have not changed and continue to visit. The chefs speak of the enjoyment of the customers’ delightful responses and put an emphasis on having good conversations with the customers. The method of preparation is such that customers are able to eat what they want according to how they want it prepared, which truly shows a confidence in skill. The care and consideration goes into the menu by recording separately what the customer has had before so as not to repeat the same menu as the last meal. This is a cuisine experience that meets the expression of “gochisou” or a meal that is truly a splendid treat. There is a lot of care put into the water used for cooking, and it is actually distilled repeatedly, ultimately being used as the best quality softened water. In order to support the quality of the stock, which is the lifeline ingredient in Japanese cuisine, it is completely transformed to a very gentle flavor thanks to the careful consideration of the water used in all of the cooking. Not only do the chefs offer detailed and thoughtful attention coupled with top rated skill, but their success is largely because the customers cannot part from the chefs’ true fine character.
Every month the kaiseki course cuisine is different. They offer the very best flavors of the season. One dish that requires a great deal of effort is a minced duck wrapped in potato that embodies the wild game flavors over the use of regular chicken meat. Dabbled on top are their prided top quality adzuki beans. The adzuki plays a role of tying together the mild taste of the adzuki, the silky sensation of the potatoes and the duck’s hearty flavors. Also making an appearance on top is a refreshing wasabi horseradish.

Everything is miraculously cooked to just the right degree, sometimes making you wonder if it has actually been cooked. The sensation of the grainy meat of the Ise lobster is quite pleasant. Tofu brought over from Japan is intentionally cooked with the lobster. The delicious miso sauce dabbled on top is developed by integrating it with the extract of the lobster’s juices. This is a dish that stands out because of the good quality of the ingredients alone, as the mellow aroma of the miso accentuating the combination of the simple ingredients of tofu and lobster. An accent is a sprinkling of chopped greens on top. All of the cuisine here completely fulfills its destiny.