Every other category
of dish shone, from
tender beef-tongue
steak with ponzu,
succulent chicken-
breast with garlic
and garlic shoots,
one of the best
cabbage stir-fries
in the city, steamed
scallop dumplings
wrapped in yuba.
With nearly all
dishes under Y900,
it's no wonder that
the place is packed
on weekends.

To complement the
meal, there is a
selection of dry
French and Italian
table wines (all
under Y3500), dry
junmai sakes, and
"specially selected"
shochu. Finally, a
decent cheese plat-
ter and tasty selec-
tion of homemade
desserts await the
discriminating.
Designed with an eye
for the Japanese
modern, the upstairs
offers comfort and
intimacy. There are
two private dining
rooms, for four and
eight, and the ser-
vice is prompt and
attentive.

Though there isn't
an English menu, one
of the waiters is
comfortable speaking
and joking in Eng-
lish. All in all, a
winning combination
which has caught the
dining pulse of the
season.