Chef Takagi’s cooking is based on a deep understanding of the seasons which he views as continually changing. Choosing the best seasonal ingredients to match the mellow local sake, and served on the renowned Kutani porcelain and Wajima lacquerware, Chef Tagaki creates not just a meal but a work of art where the surroundings, layout, and meal create a perfect harmony matching the subtle needs of his guest, accentuated by the unstinting hospitality of the host.