A kappo izakaya bursting with creativity. The extensive menu captures your attention with its blend of Japanese and Western styles. Sansho pepper simmered in oil becomes ajillo à la Japonaise with seafood and unripe pepper. Popular items are lavished with delicacies: monaka wafers stuffed with foie gras, for example, or truffle omelette. Tsufuhan (‘Gout Rice’) is an ensemble of salmon roe, salted and dried grey mullet roe, sea urchin and caviar. Opulence that piques one’s curiosity.