Fushikino

It is said that technique is vital with warm sake (Japanese rice wine), but Mr. Oda prefers to place an emphasis on the experience needed to choose the sake that matches the situation. Without being overly particular about brands, he judges the ideal temperature for the sake in order to present it when it's perfect. Our chef, Yoshio Aramaki, acquired his experience by training at famous Japanese restaurants in Kyoto. His cooking revolves around the fresh fish bought each day at the market and other seasonal ingredients. An expert in Japanese cuisine, his diligent hard work results in wonderfully refined and delicate dishes. We endeavor to offer each customer the best cup of sake possible, taking into consideration their preferences and the food they're eating. With nine seats, the counter has a limited amount of space, but with its lack of superfluous decoration, it bears some resemblance to a Japanese tea room. Ours is place suitable for a mature, refined gentleman. It's the perfect place for one, or perhaps two customers, to enjoy a quiet drink. read more