Experience the elegance and spirit of Japanese cuisine.

Kassai Nishiwaki

The butter-simmered potatoes use Hokkaido-grown Meakin potatoes, gently steamed in a mixture of butter, sugar, and soy sauce. A refined sweetness comes first, followed by a subtle hint of butter — an elegant, nostalgic flavor. The soy-grilled true cod milt is a standout dish: fresh milt lightly coated in flour, quickly seasoned with soy sauce, and grilled to a golden brown. A crisp bite gives way to the milt's natural sweetness. And the miso-grilled Saroma oysters with Shimonita green onions, with their appetizing aroma of toasted miso, are a lavish dish of house-made miso grilled together with fresh oysters.

Serving seasonal ingredients using the method that brings out their very best flavor — that is the belief chef Nishiwaki holds to. Every dish, built from well-matched ingredients, is kept utterly simple, stripped of anything unnecessary so the true quality of the ingredients can shine through. What he values most is building a foundation of flavor through careful preparation; it's precisely because of this meticulous groundwork that even simple cooking results in a beautifully finished dish. The glass case, stocked with ingredients sourced from across the country, displays fresh seafood alongside items rarely seen in Hokkaido, such as Kyoto carrots and beni-shigure daikon radish — simply gazing at the case is a pleasure in itself. He wants every guest to leave with a smile. There's something wonderfully comforting in the gap between the craftsman's focused eyes as he faces his ingredients and the gentle smile he offers his guests. Sitting alone at the counter, naming your budget and preference for a single drink — this is a shop for that kind of grown-up indulgence.