The guesthouse owner originally had no intention of starting a restaurant, yet almost by accident he created a celebrated fruit-cuisine brand. To this day it still has no menu and no signboard, yet its allure for diners remains undiminished. The owner insists on using only the finest fruit, building a sterling reputation for fruit-based dishes. His wife fashions dishes around the fruits of each season, deftly marrying their natural sweetness with the savor of other ingredients; the results are as healthful as they are uniquely delicious. Her Sakura-shrimp fried rice—her hometown specialty—pairs crisp, fragrant shrimp with sweet pineapple for a dish perfect year-round.
