The owner-chef opened a counter restaurant specialising in unagi after studying Japanese cuisine. The theme is ‘unagi and sake’, so the fare consists of the unagi set menu only. The menu uses fresh vegetables to impart seasonal moods. Ingredients are boiled, fried or straw-smoked for a unique sensibility. Unagi on rice brings the meal to a close, delighting the palate with rice freshly steamed in clay pots. The owner-chef’s experience also shines in the endless variety of vessels.