This sushi kappo is run by the third-generation owner-chef, who previously worked at Kitcho, and his mother. From below the ledge, water flows to rinse the fingers, stirring fond memories of Showa-era times. Orders are placed old-style too: patrons choose as they converse with the chef. Among the snacks, a favourite is sashimi of the fatty cut of tuna near the collarbone. Grated daikon is wrapped in fatty tuna to create a clean finish. Pickled nigiri oozes the culture of Kyoto.