Names of dishes cram the menu. The menu is replete with fish dishes, so you can enjoy the ‘fruits of the sea’ to the full. Fish from Wakasa Bay, in the chef’s native Fukui Prefecture, is a point of pride. Whether served as sashimi, grilled with salt or boiled in soy sauce, their inherent flavours shine through. ‘Heshiko’, fish pickled in rice-bran paste, is a Fukui hometown favourite. Fukui sakes are ordered in, spreading the appeal of the Echizen and Wakasa regions. Standards such as potato salad and deep-fried horse mackerel are perennial hits as well.