The food was excellent across the board — standout dishes included the manganji peppers, fresh squid, abalone, and anago. Watching the chef at work from the counter seat was a real treat, and both the chef and his wife were warm, friendly, and a pleasure to converse with. It genuinely pains me to give this rating considering how exceptional the food and hospitality were.A couple of personal notes for context, not complaints:First, I have somewhat sensitive eyes when it comes to smoke. The ventilation was generally fine, and I didn’t notice much of a smoke smell, but I did experience a burning sensation in my eyes whenever tempura was being fried, which led to a few trips to the restroom.Second, dojo (loach) isn’t included in the set course but can be ordered separately — someone else at my table ordered it. There were several live loaches swimming in a small tank, and I witnessed the process of them being seasoned and fried alive, which I personally found difficult to watch. I mention this only in case it’s useful for others who might feel the same way, not as a criticism of the restaurant.Overall, the food and the people here are wonderful — the rating simply reflects some personal sensitivities that may not affect everyone the same way.
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