01 / ABOUT THE PLACE
About this place
Taking a seat and looking over the menu, sashimi makes a natural starting point to appreciate the chef's discerning eye and knife technique. Thickly sliced and scored with delicate incision marks, the assorted sashimi platters showcase the distinct sweetness and richness of each cut. Selections often feature items like Nagasaki raw mackerel, wild southern bluefin tuna, and black gnomefish, allowing guests to taste seafood chosen carefully for peak freshness and fat content.
Alongside the raw fish, seasonal appetisers encourage leisurely grazing. Refreshing small plates like dashi-infused Kyoto shirona greens or sliced mizunasu eggplant sit beside thoughtfully composed fried dishes, such as spring rolls filled with plump shrimp and Kujo scallions, clam and sea lettuce cream croquettes, or crisp fried horse mackerel. The sake list rotates regularly with respected regional labels including Denshu, Tanaka Rokujuugo, and Tedorigawa, with the owner readily on hand to recommend pairings for each dish.
The interior offers a relaxed ambience with table seating alongside an elongated counter where diners can watch the kitchen's craft up close. For the conclusion of the meal, choices range according to appetite, including Arima baby sardine grilled rice ball chazuke steeped in dashi, smooth Inaniwa udon, or a chef's-choice seafood rice bowl. Because evening seats often fill quickly, reserving ahead is recommended for those planning an unhurried dinner.
