Tosaka, ogonori and wakame seaweed, in dainty piles, garnished with two thin slices of lemon.
The clean, simple tasting dressing? White sesame seeds, ground to a paste, combined with rice vinegar, light soy sauce, salt, sugar, a little mirin, a bit of white miso and all important dashi.
Grilled skewers of ox tongue. Chewy, bouncy, succulently fat squares of beefy tongue, with edges charred just enough to give a crisp edge before biting into rich unctuousness. Food porn eat your heart out.
Fat, melting slabs of fatty toro (tuna).
Chewy, 'al dente' buckwheat soba noodles, served on a bamboo mat and eaten after being dunked in a savoury dashi and mirin based sauce, spiked with wasabi, spring onion and grated daikon radish.
The owner hails from Hokkaido. All the staff were lovely.