Owner Chef Sakamoto's goal is to create a restaurant that is socially conscious, including the environment. He believes that his mission as a chef is to choose environmentally friendly ingredients and prepare delicious dishes. For example, for his meat dishes, he uses beef that has been born after a period of repeated childbirth, which tends to cause the meat to be tough and therefore not well suited for cooking. The beef treated by Mr. Shinbo, a butcher at Sakaeya in Shiga Prefecture, is actively used because it is not fatty and the more you chew it, the more delicious it tastes.

The interior of the restaurant is also filled with thought. Instead of using a designer, the interior was created through conversations and trial and error, with the image conveyed to the carpenters. Some parts of the interior were modified by the staff, such as the bricks made by baking the soil found when digging up the floor of the restaurant.

The dinner course features eight dishes plus three desserts. The menu is highly rated by dolce lovers and includes wine as well as tea pairings. Spend a relaxing time in a warm space lit by gentle light.