irori_101

At the center of the counter seats sits an open irori hearth, where skewered fish and vegetables slowly cook over radiant charcoal heat. The house specialty, salt-grilled sweetfish, is carefully cooked over the coals to bring out its crisp skin and tender, flavorful flesh. Guests can choose from a varied roster of robatayaki dishes that showcase the rustic, robust appeal of hearth cooking, including large hard clams heated thoroughly over the embers, whole jumbo prawns grilled fragrant in the shell, and dashi-basted shiitake mushrooms rich with umami.

While waiting for the charcoal grill, a spread of seasonal, handmade obanzai—traditional side dishes—provides an inviting start. Assortments like the five-dish or chef's choice three-dish platters are offered alongside individual plates such as dashi rolled omelet with eel and chicken skin with scallions in house-made ponzu, ideal for sharing a bit of everything. To pair with the meal, the drink menu highlights authentic tea highballs, including rich Kakegawa deep-steamed sencha mixed with shochu and fragrant Shizuoka genmaicha with matcha, matching both the savory sides and grilled items.

To conclude the meal, satisfying choices include clay-pot rice topped with fresh nori seaweed and glistening salmon roe, or fragrant grilled onigiri crisped over the hearth. The restaurant operates only during dinner hours and seating is limited, so reserving a table in advance makes for a smoother visit.