After moving to this spot in 2024, the interior now sports a raw yet chic vibe. The head chef of Amis descent has over 30 years of experience of Japanese cuisine. He uses techniques like chargrilling, warayaki, stewing and tempura to transform local produce sourced from markets and small farms into edible gems. The menu changes regularly and native herbs add unique fragrances. First-timers will appreciate the gyutan kamameshi with an onsen quail egg.