09/12/2025
It’s been about a month since I opened the restaurant.
Every day has been intense, but being busy is a good thing.
It finally looks like I’ll be able to take a day off tmr , and I’m really grateful to the team for that.
There are so many things I want to do, but for now, I believe the most important thing is to solidify the team and the foundation of the restaurant. So that’s where my focus is.
I want to perfect the recipes—which have been a bit loose—and make sure our plating is consistent before moving on to the next step.
Since we’re a small restaurant, it’s easy for us to change the menu and try new things.
I want to experiment with dishes like sudako made with octopus simmered in hojicha and served with rocket, authentic Japanese-style bentos, health-focused dishes, sushi, sake, and more.
If you haven’t visited yet, make sure you come at least three times!
Arigato!
