The warmly lit counter catches the eye through the glass walls – so Japanese in style, yet Western in mood. Having honed his craft in New York, the chef opened this izakaya to offer Japanese fare in a casual setting. The proprietress greets guests in kimono. Sashimi is served as a mixed platter. Potato salad and steamed shrimp siu mai dumplings are perennial favourites, as is the finisher of takikomi-gohan (rice dish with soy sauce and boiled with various ingredients). Every dish bursts with playful creativity.