Our kitchen works over charcoal. Thirty-two dishes move from small plates to donabe and grilled mains, the chicken broken into ten cuts and cooked slowly over Kishu binchō charcoal.
Our sake reaches fifteen prefectures, from everyday junmai to our full Aramasa allocation. Poured by the glass or bottle, chosen to sit with the smoke rather than against it.
Our cellar leans to Burgundy, with grower Champagne beside it and Japanese growers from Hokkaido. Premier and grand cru open by the glass through Coravin.
Corkage one-for-one.