The lineup includes eight different kinds of omusubi, today's soup, and a colorful daily deli in a box. The ingredients are organic and carefully produced by people the family has met in various places in Japan where they have traveled with their family. The eggs are carefully-farmed, the vegetables are mainly organically grown in Kyoto, and the rice for the omusubi is a blend of enzyme brown rice made by a friend and five-quarter-boiled rice blended by a five-star rice master. In addition, only the simplest seasonings are used to the maximum.

The image of such cuisine is "the Edo period in 2025. I think it is good to have a chance to close one's eyes and enjoy food slowly," says Yoshioka. The Yoshioka family says, "Healthy ingredients and simple flavors enrich our hearts and minds.

When asked about the origin of the restaurant's name, he replied, "When my family and I climbed Mt. Atago and passed through the torii gate of a shrine near the top, the words 'tenki, oozora' suddenly fell to me (laughs). (Laughs)" The Yoshioka family's smile-filled hike brought them to the refreshing summit of the mountain. The food conveys this feeling of cheerfulness.