Inside this cosy restaurant are two tables, each with a sunken hearth in the middle. The speciality here is seasonal vegetables and seafood prepared by the proprietress on the charcoal brazier right in front of you. Large clams from Chiba are cooked slowly to trap in the umami flavour. We also recommend the ichiyaboshi featuring ayu from her family’s fish shop in Tochigi, and the local chicken grilled on a bed of rock salt.