The range of menu items at this cosy Japanese restaurant has become extensive out of an urge to provide gracious service. Boiled, simmered and grilled items are here, of course, but the chef loves trying different ways of serving a single ingredient. Simmered conger eel, rich in flavour, becomes tempura; beef cutlet in dark-brown miso sauce is so popular it is standard fare among regular customers. For tipplers, bar snacks are served in small bowls, tailored to customers’ tastes.