A sanshin, the three-stringed lute of Okinawa, decorates the restaurant; a pot of awamori (Okinawan rice liquor) adorns the counter. Chef Kaname Arakaki is fiercely proud of his Okinawan roots. From his experience in Japanese cuisine, he creates appetisers, bowls of stew and amuse-bouches. Dishes are served in Yachimun pottery and Ryukyu lacquerware; tempura is accompanied by sea salt from Okinawa. At the entrance, a shiisaa, or Okinawan lion, quietly watches over.