This stylish dining bar offers excellent seasonal Japanese cuisine with an emphasis on Kansai-style dishes, plus a diverse selection of craft sake. The kitchen turns out a mix of well-executed izakaya standards and original creations, with both seasonal dishes and plenty of daily specials.

Some specialties of the house that keep us coming back are the buta kakuni (braised pork belly); gindara saikyoyaki (miso-broiled black cod); and crabmeat shumai dumplings - all are outstanding. Fried spring rolls with beef and mozzarella are surprisingly delicate, and gobo karaage (deep-fried chunks of burdock root) deliver an ideal balance of saltiness and deep-fried crunch.

Seasonal tempura plates and assorted sashimi are among the highlights of the daily specials. Desserts are satisfying and not too heavy - we enjoyed a very creamy pumpkin creme brulee and a refreshing multi-layered mikan pudding during a late-autumn visit.

The dining room is attractively laid out and quite casual. Reservations are recommended, as are table seats (vs sitting at the busy counter). (Note that the hand-written menus are in Japanese only.)

Budget around Y4,000-6,000 for food and drink at dinnertime. Lunch is around Y1,500-3,000, with a more standard menu that features tempura, sashimi, and daily specials.

(Photos #5, #6 and #7 by Phoebe Amoroso.)