You'll have three options for seating: the counter bordering the lively kitchen, two small tatami rooms, and the main hall where customers dine at long wooden tables. The noise and chaos is part of the charm, and better suited for small groups than a romantic date.



Noda-san, the head chef, personally shops for all the fish at the morning market, and hand draws the daily menu. Start with the daily sashimi plate (¥1,900 for two), and then ask for suggestions and explanations of the daily menu. The availability of the fish changes with the season, but there will always be something to enjoy in any of the following styles: nimono (simmered in seasoned broth), agemono (fried), yakimono (grilled). Reflecting it's popularity with visitors from other parts of Japan, goma saba, (raw horse mackerel in a soy sauce with sesame), Fukuoka's most famous fish dish, is available every day.

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