The owner-chef opened a counter restaurant specialising in unagi after studying Japanese cuisine. The theme is ‘unagi and sake’, so the fare is the unagi set menu only. It changes monthly, using fresh vegetables to impart a seasonal mood. Ingredients are boiled, fried or straw-smoked for an original sensibility. The owner-chef’s experience also shines in the endless variety of vessels. Unagi on a bowl of rice is available at lunchtime.