Modern Japanese food cooked over fire.

A casual izakaya, led by fire.

Sushi from the counter, small plates for sharing, wood-fire grill for mains — and a bottomless brunch on weekends.

Petite ramen, chawanmushi, aubergine dengaku, oyster katsu. Blue fin sushi in Classic or Kokin style (smoked sushi rice). Wood-fire tuna kama, Japanese wagyu short rib. Cooked over cherry wood and binchotan charcoal, selected each morning, served each evening.