Expressing his hope of earning the affection of the locals, chef named his counter- style restaurant after the ancient word for this part of Kyoto. Menus are determined by customers’ preferences and how he feels that day. Boiled greens redolent with bonito stock and stewed dishes warm the soul. Hot-pots consist of zosui (risotto-like rice soup) seasoned with leftover broth. The meal ends with sweets prepared by the lady of the house. The couple’s personality is stamped on the ambience of this kappo restaurant.