With its rope noren curtain and cedar-ball sign, the storefront recalls an old-time watering hole. A selection of sake is available: some best served cold, others room-temperature, and still others warm; small pours can be tried from 90 ml. Sashimi styles include kelp-cured and lightly seared preparations. No shortcuts are taken: nori is toasted over charcoal, dried bonito is shaved just before serving. If you pair jellied conger eel broth with hot sake, the heat melts the aspic, blending each element into a complete harmony. Guests enjoy conversation with the chef that flows as easily as the sake and drinking snacks.