‘Zui’ means ‘fresh and lively’, which applies equally well to both fare and chef. His cheerful personality and energetic expression reflect his passion for cuisine and service. As a restaurateur who studied in Kyoto, the chef makes Rishiri kombu and light-coloured dried bonito flakes the foundation on which he works. Each dish is restricted to just two ingredients, so each component leaves a strong impression. He is especially adept at pairing ingredients with their own dashi, as seen in the sea bream sashimi accompanied by a jellied broth of sea bream dashi.