Nara food culture fused with Chinese cuisine; historic ambience paired with time-honoured foodstuffs. ‘So’, a condensed-milk product dating from the Asuka period (592–710 AD), and ‘hishio’, a Nara period (710–784 AD) condiment that uses soybean malt and barley malt, are made by hand. Peking duck, prepared with duck from Gose, showcases the chef’s extensive experience in Beijing cuisine. Seeking new ideas by studying the past, the chef revels in combining Chinese traditions with Western delicacies such as truffles and foie gras.