A stylish eatery serving the popular fare of Edo. To discover the original dishes of the city, Hiroshi Kaibara dived deep into the literature. ‘Mukimi-kiriboshi’ (dried daikon strips in clam soup stock), a staple of the restaurant, was widely enjoyed during the late Edo period as a favourite to pair with rice. Shiba shrimp, so named because it was originally caught in Shiba inlet, is served in soup as a fishcake. Soup stock brewed from dried bonito flakes, without using kombu, is another traditional taste of Edo cuisine.