A tiny, intimate Japanese restaurant tucked on the second floor of a building just steps from Kodemmacho Station, with only 14 seats across a two-seat counter and three small tables. The kitchen is run solo by the owner-chef, who sources tai (sea bream) slaughtered the same morning and marinates it in a house umami soy tare — the resulting lunch bowl draws a queue before the 11:30 opening. The daily lunch menu rotates between three or four fish-focused sets, all sold out early. Evenings shift to a reservation-only omakase course (from ¥7,700 per person), where sake and shochu pairings are the highlight. Jazz plays softly in the refined, warmly lit interior.