Everyone loves their state's cuisine so much, using local ingredients, and that seemed wonderful to me. That's why I want to continue to cook with people and ingredients that I have a connection with, such as seafood from Kobe and Akashi, where I trained, pasta and white beans from Italy, and muffins from my neighbor's cafe and bread shop," he said.

Normally, the restaurant serves only a la carte dishes with the same menu for both lunch and dinner, but it is also planning to offer course meals on an irregular basis. The restaurant in Singapore where I worked after Italy was a restaurant that served stylish course meals, so I hope to express myself in that direction as well," he said. He has made a fresh start by setting up his own restaurant in a place that holds deep memories for him, where his grandfather used to work as a construction worker. He is now able to keep an eye on the cuisine that he has cultivated through his past relationships.

Owner-chef Taro Tsujikawa
Born in Sakyo-ku, Kyoto. After cooking in Japan, he moved to Italy to get to know the region, where he stayed for two years before moving to Singapore to work as a chef for one year. After returning to Japan, he opened his own restaurant at the age of 34.