Ajihei Kappou

At this cozy kappo, the second-generation chef, who also works as a fishmonger, selects fresh fish and offers a variety of local dishes such as night pearls and tebichi, which can be enjoyed casually at the counter or in a tatami room. The lively atmosphere at the counter, where conversations with the friendly chef flow easily, is filled with the excitement of freshly prepared dishes being served one after another.