01 / ABOUT THE PLACE
About this place
A small bowl of takiawase is one dish visitors recommend starting with. The assortment is described as including pumpkin, beans, aubergine, baby octopus and sea bream roe, each simmered separately. That lets the flavours of the individual ingredients come through on one plate. Some diners have praised the refined flavour of the broth; others enjoyed how the simmering liquid varied from ingredient to ingredient. It could be a good first order, and a way to decide what to drink alongside it.
Another popular accompaniment to drinks is a dish referred to by visitors as “saba kara mabushi”: cured mackerel dressed with okara, or soy pulp. One visitor enjoyed the way the mackerel’s acidity came together with the okara. The listed menu spells the name “saba ka uma-bushi” and also includes fish small plates such as nuta and pressed sushi. One diner liked the pairing of aubergine’s moisture with miso that was not too sweet, and ordered the nasu dengaku again. Other options include nuta with Japanese bunching onion and sake-steamed clams, all suited to ordering a few dishes at a time.
Seasonal dishes offer another reason to browse the menu. A visitor who came in autumn wrote about having matsutake and pike conger dobin-mushi, a broth served in a small teapot, and noted that the mushroom’s aroma carried through the soup. Matsutake rice is also listed, making it an option to finish the meal after sampling a few dishes.
Drinks include Maruefu and Maruefu Black, a serving of sake, and a Black Nikka highball. One visitor remembered the armrest at the counter; the setting also suits someone looking to enjoy a small plate and a drink alone. Dinner service runs from 17:00 to 21:00, and the restaurant is closed on Sundays. Reservations are accepted, and recommended for dinner. The listed payment method is cash only.
