The dish Toyama native chef offers as his speciality is oden. Typically for Osaka, his is salty, to make a fitting companion for sake. Ma-kombu and katsuo-bushi exude a rich umami. The sardine dumplings look like they belong in a kaiseki soup. The items are abundantly varied: potatoes are seasoned with soy sauce flavour, for example. To wrap up the meal, udon in oden dashi is served. Etchu sake is brought in from his native prefecture, showing his love for his hometown.