Instead, they are adapting to the tastes of the marketplace while expanding menu choices, flavors and techniques. This makes dining out more enjoyable. Each time I visited, I saw lone patrons enjoying themselves while seated at the counter. At dinner, appetizer specials are at the chef's whim and priced affordably. They do four gratin dishes here, served piping hot with melted Cheddar cheese over the top.
Salads are unusual, too.
Well over a dozen entrees come with miso soup, pickled cabbage and rice on attractive lacquered trays. The miso pork was very tender, sauteed with shreds of onion and sweet peppers, tasting slightly sweet, with an undertone of sake in the sauce. It was a bit dry, but still tasty. At lunch, prices are a few bucks less, but the selection isn't as extensive as the dinner menu. Vanilla ice cream is the sole dessert offering.