We were seated on the first floor with the traditional horigotatsu style tables, which I always find to be an enjoyable experience. But let's get to the main reason we're there - the food: We were both hungry, so it didn't take long to decide. I pick the Shoya set ($28) and Daniel settles on the Ume set ($32).
We start with the savoury egg custard (chawanmushi), which wins us over with its incredibly soft texture. The sashimi arrives next, perched thoughtfully on a creative frozen platform to keep them cool. Daniel and I are both big fans of sashimi and the ones here have a lovely clean taste, leaving us wanting more.
|sashimi and chawanmushi|
We both get a small green salad with sesame dressing (spinach goma-ae), and I also receive my chilled bean curd (hiya-yakko), topped with bonito shavings and sitting in a soy broth. It's good, simple stuff.
|hiya-yakko and spinach goma-ae|
|mixed steamed rice|
|green tea ice cream|