A counter-style kappo operating inconspicuously at the back of a multi-tenant building. The chef pours his soul into his menu. Bell peppers, salted and finely chopped, are generously topped with katsuobushi. Tekkamaki (raw tuna and vinegared rice wrapped in seaweed) is a popular closing item. A point of pride is the counter of cypress and cherrywood, built by the chef’s elder brother, a carpenter. The chef comes from Ishikawa Prefecture, so the sake does too—be sure to try it.