At this unpretentious eatery, guests can not only order à la carte but also specify portion sizes or ask for dishes adjusted to personal taste. The owner-chef’s training taught him the importance of dashi – he patiently prepares it to elicit the natural flavours of the ingredients. This is why boiled dishes dominate the menu here. The sata andagi, a kind of sweet, deep-fried bun served the moment it is done, is the specialty of the owner-chef, who hails from Okinawa.