The gentle disposition of owner-chef Hideto Akiyama pervades the menu and his attentive and quick-witted flow of service is part of the appeal. For guests who prefer to drink, he offers snacks, while he provides a wider variety of dishes to guests who are here to dine. Dishes are generously accompanied by marinated tuna, beef simmered in soy sauce and mirin, and dried young sardines seasoned with soy and Japanese pepper. White rice cooked in earthenware pots closes out the meal.