The chef, a native of Toyama, specializes in oden. His is often salty, perfect for a partner to sake in Osaka culture. Katsuo-bushi and Ma-kombu have a deep umami flavor. The sardine dumplings appear appropriate for a kaiseki soup. The selection is wide and includes foods like seasoned potatoes with soy sauce flavor. Oden dashi (udon) is served to finish the meal. To express his love for his hometown, Etchu sake is brought from his home prefecture.