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Taking cues from the former owner, proprietor and cook Yasunobu Uchida creates a small and daily-changing menu that draws heavily on organic produce grown at Metchosin’s Umi Nami Farm. Salads are colourful and either served raw, lightly pickled, or steamed and delicately dressed in a miso vinaigrette or tofu cream. Rice dishes and side dishes run the gamut from salmon belly and tuna sashimi to seasonal sardines and free-range chicken, all beautifully presented, never overbearing in flavour, and of exceptional value. Note: the menu is often sold out by 1 pm.

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