Kinari means ‘simple, unvarnished, in its natural state’. The owner-chef strives as far as possible not to season his dishes, letting the ingredients do the talking. Takiawase and ohitashi boiled greens, prepared with minimal seasoning and the lightest of dashi soup stock, are prime examples. Decoratively arranged sashimi is prepared not with rigid insistence on dipping in soy sauce but by pairing with complementary items. The bounty of nature, enhanced with a few subtle twists.