To prepare dashi soup stock, that indispensable element of Japanese cuisine, the chef draws water from a well on the premises. He shaves dried bonito and tuna in front of guests, conveying the original mood of Japanese food service that is in danger of disappearing. After sampling the first draft, guests enjoy the soup stock that flavours the stewed items. With each change in flavour, its impression deepens. On the second floor, the counter seating bears the refined aspect of a tea arbour.