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Wakato Haruo is skilled at transforming diners' taste buds, which become fatigued after eating raw food, by using cooked dishes. Almost all the fish and ingredients are imported from Japan, such as rice from Shimane Prefecture, lotus roots from Tokushima, and mackerel from Kagoshima caught using the "one-line fishing" method. Even the water used for making broth and rice is specially selected as mineral water with a water quality similar to that in Japan. These are all part of Wakato Haruo's methods to emphasize the sense of season and time, and to present precise and exquisite Japanese flavors. Before winning the star, Wakato Haruo had always demanded perfection in every detail. He modestly said that the recognition of the star is also a motivation for him to further improve his cooking skills and dining quality. Although the pressure is great, he strives not to辜负 the honor of a Michelin one-star, allowing diners to experience the purest essence of Japanese cuisine.