The owner-chef’s relaxed stance toward cooking welcomes guests in the form of his idiosyncratic menu, which is rooted in the idea of being ‘a place that serves good things’. Guests are plied with drinking snacks; crumbed shrimp and crumbed mincemeat patties accompany rice. The owner-chef never forgets the spirituality and techniques he learned in Hōzenji Yokochō Alley, but his dishes are all his own. Miyamoto’s cuisine is something to be tasted.