Fresh Fish Expertise × All-Day Service = Happy Diners All Around!

Essential izakaya staples like bluefin tuna, sea bream, and octopus come from long-trusted market wholesalers, while seasonal seafood arrives direct from producers. Occasionally, you’ll even find “unused fish” (underutilized species), which are gaining attention as a sustainable resource, appearing on the menu. “The world of seafood is truly profound, so we work hard to make seasonal ingredients accessible and enjoyable for everyone,” explains owner Fukunaga-san.

The quality speaks for itself in the magnificent sashimi platter for two (¥3,200), featuring ten daily selections such as live abalone, freshly-prepared gure (grunt fish), wild kanpachi (yellowtail), and sweet raw amaebi (shrimp)—an impressive spread that showcases the restaurant’s commitment to excellence. Even better, weekday happy hour runs from opening until 5 PM, with both sake and draft beer priced at just ¥330. The generous lunch-only menu adds further appeal, offering everything from seafood bowls and udon to maguro yamakake (tuna with grated mountain yam).