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The chef insists on keeping the cuisine local and lip-smacking

The second-generation manager/chef Yukari Adachi runs an establishment that the locals swear by, whatever they order. The real stand-out is the katsuo no tataki, with the bonito coming straight from Fuku-ura Fishing Port (1,300 yen). It’s only grilled over a straw fire after you make your order, and it’s served with a special in-house “tare” sauce. The extensive a-la-carte menu includes Japanese, Western, noodle and “donburi” rice dishes.