Hand-made sausages and fried hinadori chicken are the specialties here, with organic wines by the glass or bottle. Sausage variations include Spanish chorizo, Chinese chozume, Korean sunde, boudin noir (French-style blood sausage), andouillette (tripe sausage) and several others. Most seating is at the big central counter, plus a few tables in the front window looking out over the street. Budget around Y4000 at dinnertime. No lunch on Wednesdays, Saturdays or Sundays.