The owner-chef learned his trade from a master of the Kansai school, and that experience shines in his dashi stock enriched with kombu kelp and his amuse-bouche of rod-shaped pressed sushi of chub mackerel. Appetisers are indispensable to the menu out of respect for time-honoured craftsmanship, but also to delight guests with a cornucopia of drinking snacks. A wide variety of grilled items and rice dishes offers plenty of choice. Diner satisfaction is the top priority here.