Built over 100 years ago, the restaurant's thatched roof, dirt floor, tatami room, and hearth still remain, creating a photogenic "original Japanese landscape." Travelers are greeted with seasonal menus: wild vegetables in spring, sweetfish and amago trout in summer, mushrooms and taro in autumn, and the delicious flavors of wild boar and duck in winter. The restaurant's meticulous handcrafting, from homemade miso to freshly cooked rice cooked in a pot and pickles, makes it a popular lunch spot for sightseeing in Okayama, or as a traditional Japanese house lunch for girls' and family trips.

The menu focuses on set meals, with a wide variety of small portions of grilled and simmered dishes and side dishes. While simple, the broth is well-seasoned and healthy. Savor seasonal delicacies like wild vegetable tempura, grilled yamame trout, and dango soup.

The satoyama aesthetic is evident in the serving dishes and chopstick rests, creating a relaxing and feasting experience. The area is dotted with Okutsu Valley, hot springs, and roadside stations, making it easy to plan a day combining a drive and a walk to see the autumn leaves.