A mother-daughter team opened this restaurant out of a desire to spread Japanese culinary culture. The chef and author of the menu is the mother, herself the daughter of the head of a tea ceremony school. The guiding principle is to base the fare on daily Japanese home cooking. Soup stock is drawn with painstaking care from select seasonal ingredients. The salad of cooked vegetables in season is generously portioned, while steaming fresh-cooked rice is served with Japanese comfort food. Home-style fare infused with the spirit of kaiseki.