01 / ABOUT THE PLACE
About this place
Prominently placed at the head of the menu, the signature sashimi assortment features an evolving lineup of seafood dictated by the daily catch. Depending on the day's market haul, the platter might present striped beakfish or flounder from Chigasaki, natural cold-season yellowtail from Nagasaki, or kelp-cured mackerel from the Goto Islands. Beautifully composed upon arrival, it makes an immediate pairing partner for a glass of sake.
Beyond raw fish, the kitchen turns out an array of carefully crafted dishes to complement drinks. Plump house-made satsuma-age (fried fishcakes), freshly fried karashi renkon (mustard-stuffed lotus root), and specialty fried tomatoes offer warm comfort. The menu balances classic small bites like house-cured salted fish entrails (shiokara) and nukazuke pickles with heartier fare such as thick-cut ham katsu or seared A5 Wagyu beef, allowing diners to tailor their spread from light nibbles to a substantial meal.
The beverage list features draft beer and oolong highballs alongside regional sake, including Junmai Ginjo Yasuyama and extra-dry Ichinokura, as well as multiple shochu labels. Highballs made with whiskies such as Taketsuru and Yamazaki are also available, and many choose to conclude their meal with the house's signature yakimeshi (fried rice).
Tucked away in a quiet alley, the dining room offers table service on weekday evenings, accommodating solo guests comfortably. Dinner reservations are accepted, and payment is cash only.
