Summary: A friendly owner crafts a flexible tasting sequence around bounty at a single cherrywood counter.
The owner-chef runs the place with flair, selecting courses for each guest rather than following a fixed menu. Dishes are paired with a thoughtful sake and wine list that includes rare items and can be adjusted for drinkers or non-drinkers. The counter is a single piece of cherry wood for ten seats, and the space blends leather chairs, a sukiya setting, and a mix of Japanese and Western crockery to create a modern yet warm ambience.