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右：醤油に漬けたいくらの飯蒸し。あしらいは演出よりも使う意味のあるものだけを選び、色と香りを生む柚子のみ。
左：鱧の落しと焼き松茸をまず味わい、途中、さまざまなきのこでとった出汁をかけて椀物として楽しむ、大渡スタイルの土瓶蒸し。
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10年の年月を経て趣に重厚さが加わったカウンター。大渡らしい料理、カウンター越しの阿吽の呼吸のかけあい、料理を供すタイミングなど、きめ細かく心を配る大渡さん。
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