Seafood rushed straight from the fisheries and vegetables grown by local farmers are what sell this izakaya. The white-smocked chef stands at the counter, showing confidence in his daily-changing menu. Choose how you want your seafood prepared: stewed, salt-grilled, deep-fried as tempura, and more. The sashimi plate is popular for its variety and generous portions. Sashimi is served atop a big bowl of ice, keeping the fish cool in summer and firm in winter.