Katsuya Matsumuro serves dishes steeped in the traditions of kaiseki and the breath of the seasons; and he prizes the ‘Naniwa taste’ he learned in Osaka. Highlights include soup made from freshly prepared ichiban-dashi and an appetiser plate that depicts seasonal scenery. Sesame tofu and sushi wrapped in persimmon leaves convey the culinary culture of Nara. The menu is crafted from rice and vegetables grown in the restaurant’s garden. Gratitude for the bounty of nature shines as Matsumuro displays his gastronomic talents.