A light broth of clams, mushrooms and laver arrives in a shell sitting atop a lighted salt heap and is left to simmer at the table. The teapot soup, literally cooked and served in a teapot, is another unusual creation worth mentioning. Both make excellent palate cleansers, the latter with less theatrics. Duck meat is cooked several ways, the more unusual is being grilled on a hot plate and eaten with the restaurant's two secret sauces. Fish head features on the menu too and the yellowtail fish head grilled with salt is a winner.
Beer is also available.
The young waitressing staff are very polite but seem unfamiliar with the restaurant's menu. They make up for it with plenty of smiles and courteous bows. Illustrated Magazine Publishing Co Ltd. All rights reserved. All Rights Reserved.