Summary: Second floor sukiya halls reveal elegant pillars, a refined atmosphere blending tradition with plates
On the first floor a compact counter, tables, and a small dining room sit beside a second floor with several sukiya style halls, where large pillars hint at Japanese architecture. Weekday private rooms fill quickly, mirroring a strong interest in Kyoto influenced flavor. The menu centers on eight sun dishes like saffron scented mackerel sushi and prawns marinated in rice wine, plus modern furofuki in walnut miso. Tatami or counter seating blends ryotei warmth with kappo discipline, while seasonal events color the year.