Techniques cannot exceed ingredients
The best ingredients that are not on the market, such as Matsuba crab, moss shrimp, white squid, natural wild vegetables, Akashi and Awaji sea bream, peaches and natural eel that arrive from Hamasaka fishing port, Awaji Okuda tomatoes, Yamada Nishiki in Himeji and Jibie from Tamba, are the best ingredients in Hyogo prefecture delivered to the kitchen in Kitanosaka Kinoshita directly from the producers.
While valuing the unknown taste and aroma that comes from the combination of ingredients which were inspired at Ristorante in Italy, I also value the spirit of simplicity in Japan to eliminate unnecessary ingredients to make one fine dish.
We use Kishu Bincho charcoal and firewood made by Mr. Koichi Sano in Wakayama, and the complete sun-dried salt produced by Mr. Shiojiro Tano and various "umami soup" to maximize the quality of the ingredients.