The cuisine of Hoshino Yukawatan French restaurant Nagahama Tono was once the season in the "Bogus Global Cuisine" competition known as the French Food Olympic, and the competition was strictly selected from the side dishes and condiments of Guxinzhou firmly locked in Japan's unique original incense and was praised. Today, Hamada still maintains the habit of personally visiting suppliers in the field every week to personally pick ingredients, and his patronage of "all-Japan" ingredients is getting stronger. The ingredients of Guxinzhou allow him to inject ancient Japanese flavors, such as drainage, into each dish while remaining loyal to French cooking. The rules of the long cuisine are thin to almost paranoid, not only the placement of tables and chairs is strictly limited, but also the special lighting is also playing in the area in front of each person, just to illuminate the biggest dish of tableware. The tableware is naturally also customized, and the pottery artist has repeatedly created several times according to the requirements of the long cooking, and the delivery is only made. The tableware is unexpectedly exquisite. While cooking the ingredients, different tableware is also in the process of baking, until the last bite is eaten, the plate is also warm, not cold. You can let go of time. With a glass of carefully selected red wine, you will be drunk in a few mouthfuls.

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