A kappo consisting of a counter in an atrium. The chef pours his skill into creations using seafood sourced from and carefully selected by his family’s fish shop. The menu offers a huge selection of dishes, encouraging you to try a variety of flavours. Portions are just right for enjoying with a tipple. Fried items are served lovingly one by one, as in a tempura restaurant. Onigiri and miso soup close out the meal, to warm you up on your way out.