This Japanese restaurant is in the style of a Naniwa (Osaka) kappo. The procession starts with a combination platter of seafood, vegetables and sushi. The menu ranges from grilled and simmered items that hew close to the basics to offerings with a creative spin such as bisques and frites. The chef’s greatest joy is concocting dishes that connect on an emotional level: indicate a preference and he is happy to prepare your dish the way you like it. He keeps in his heart the teaching of his mentor: the true measure of a chef is the ability to tailor each dish to the taste of the diner.