He trained in Gion Oto Osaka in Kyoto and opened in 2009 for more than 10 years. It is one of the kappo restaurants that can't be easily reserved now. Masato Owatari's bright character, which makes the most of the charm of being a counter, is also a big feature. The dishes of Maru daikon and Anako are cooked with only groundwater, and the taste of Anako is mixed, and the true value of the material is seen, and the number of dishes that release outstanding techniques such as adding the taste without difficulty there is 々 Many Still 45 years old Expectations that will bloom even bigger flowers from now on.