After years of honing his skills as a Japanese chef across a series of demanding kitchens—starting with the Shinjuku高档 restaurant Fujimura, then moving through establishments in Shimbashi and Kyoto—Ihashi Satoru reaches a pivotal turning point. Colleague Ohata proposes a path to true independence, and after careful deliberation, Ihashi accepts the offer to become the head chef at a new restaurant in the Kagurazaka district.

This marks the beginning of a new chapter in Ihashi's career as he prepares to see the space that will become his place of work. With a letter of encouragement from his brother and a gift from his father, he heads to Kagurazaka with renewed determination to meet Ohata and another associate, Mitsumatsu, who will help evaluate the site. From this starting point, Ihashi takes on the role of the head chef at Raku-an, though his position is technically that of a salaried store manager rather than an independent owner.

The story unfolds in Kagurazaka, a historic Tokyo neighborhood known for its narrow alleys and traditional restaurants, providing a fitting backdrop for Ihashi's new challenge. Raku-an becomes a gathering place for a small but evolving team. The initial staff consists of the eccentric older chef Fukada, a young and somewhat dense apprentice named Keisuke, and the part-time employee Inazuki Mizuho, who brings a touch of innocent energy to the kitchen. Overseeing them all is the store's owner, Hajima, a self-centered and unpredictable man whose whims frequently throw the kitchen into chaos.

As Ihashi adjusts to his new responsibilities, the narrative explores the daily realities of running a restaurant during a period of economic stagnation. Business at Raku-an is modest but stable, and Ihashi must balance the demands of difficult customers, the lax attitude of his young apprentice, and the unreasonable requests of his owner. Along the way, he encounters lingering ties to his past, such as when his former junior colleague Aota announces a marriage that nearly collapses due to parental opposition, prompting Ihashi to intervene. The team also grows to include a quiet, skilled new hire named Akitsu, who carries a secretive past.

A major narrative arc sees the team's daily routine shattered by a devastating earthquake. Though Ihashi feels powerless as a single chef, he resolves to do something to help, rallying his staff to find a meaningful way to contribute. Later, the veteran chef Fukada decides to leave Raku-an to start his own independent restaurant, forcing the remaining team to adjust to his absence. New staff members must be brought in, and Ihashi must continue building Raku-an's reputation.

In the later volumes, Ihashi receives a surprising suggestion from an old acquaintance, the food critic Yamaga. After sampling Ihashi's cooking and finding it lacking in some respect, Yamaga urges the chef to travel across Japan to discover unfamiliar regional ingredients and cooking techniques. What initially seems like a drunken joke gradually takes on real weight, pushing Ihashi to continue his education even as he manages his own kitchen. The series follows Ihashi's journey as he learns not only to run a business and mentor young cooks but also to keep growing as a craftsman in a profession that demands constant learning.