There's a beaded lounge and a under-lit catwalk that splits the space with the bar on the left side ...the dining area on the right. The centrally placed booths face one way for dining; once you've eaten and want to watch the action at the main bar, the staff will happily swivel you around.

Taraba crab tempura with crab caviar miso dip is a house specialty while the tomago toji (a sea urchin custard) is packed with flavor and the horensou with sesame sauce is beautifully presented. The menu lists all the usual sashimi, sushi, and temaki (hand-rolled sushi), from tuna & prawns to anago (sea eel), but there are also the Japanese chef's own creations like the avocado and smoked-eel temaki. The menu offers grilled dishes, tempura, and rice & noodle dishes.

Sake will probably be the drink of choice because there are no quality wines. There are some cocktails and the bloody wasabi. For a light dessert, try either the chestnut ice-cream or grapefruit souffle.