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In addition to main dishes such as head-on fried shrimp, roast beef, and white fish marinated in sudachi and Tosa vinegar, there are side dishes like summer vegetable ratatouille, kinpira gobo, and gomoku shiraae. The rice balls are made using rice from Yanagihara Farm in Yamaguchi Prefecture, carefully prepared to maintain a firm texture. The exquisite tartar sauce uses scrambled eggs and retains the texture of onions, showcasing attention to detail.

A warm atmosphere in the shop welcomed by the owner in a traditional cooking apron. There are counter seats and table seats, making it a space where one can casually drop by alone. Open during lunch hours on Thursdays, you can enjoy a relaxing time in a comfortable setting with pleasant service.

This is a diner run by an active Italian housewife chef. It operates on Thursdays only for lunch in a corner of the shared kitchen 'Hitotoba Nishimotocho'. Utilizing 20 years of experience as a cook, it offers side dishes made with body-friendly ingredients and 'wappa rice' that incorporates Western flavors.