01 / ABOUT THE PLACE
About this place
The sashimi assortment features seasonal fish whenever possible. Diners have remarked that the portions are generous and the fish fresh. It suits a meal built around sashimi, or an evening of sharing several small plates with sake.
Some dishes invite a second look at the menu, including chilled chicken liver with garlic chives and potato salad designed to pair with sake. One diner found the chilled chicken liver rich and carefully prepared. Other small plates include red miso doteni, cheese pickled in white miso, and potatoes with butter topped with shuto—fermented fish entrails.
One of the pleasures here is being able to describe the sort of sake you like and ask for help choosing. The menu offers pointers, from Shuyumu, a Kyoto private-label sake described as slightly sweet, to Toyo Bijin, recommended for those who prefer a dry style, and the fruity Zaku. Sogen is the chef’s recommendation; the menu notes that it can be enjoyed chilled or warmed. Even if you are new to sake, you can start by sharing your preferences.
The restaurant is on the 2th floor of a building in Pontocho and offers dine-in service. Dinner reservations are accepted, and booking is recommended.
