If it weren't for the illuminated sign advertising, "Fish and Sake" in English, you might have trouble finding this second-story hideaway in Ebisu. The interior is modestly appointed with a few small tables around a long wooden counter. This understated approach to decor reflects the bar's no-frills philosophy. They specialize in two things: fresh fish and sake.

The fish comes directly from Tsukiji every day. Seasonal specials change frequently, but standards like the fuwa-fuwa satsuma age (Y650), fried fish cakes, and the namero (Y950) - raw fish minced with herbs - are available all year round and come highly recommended. The fluffy and delicate satsuma age release a tiny puff of air as you bite into them. The namero offers a contrast of intense flavors - bright versus briny - in each mouthful.

The sake menu (in Japanese and English) features over fifty varieties and changes with the seasons. Along with big names like Kudoki Jozu and Hiroki are lesser-known producers like Shinkame, and even smaller producers like Mutsuhassen. The friendly but unobtrusive staff can help you make you make a selection. Sake is available in two sizes, 120ml (Y500-) and 180ml (Y750-). If, for some reason, you decide not to have sake, the bar also serves shochu and awamori (about twelve varieties).