No sign points to this kappo at the end of an alley, but the kind-hearted couple who run it will be waiting there to welcome you. Food preparation is simple, to let the character of the ingredients shine. One nourishing serving follows another, from appetiser platter through iimushi (mochi rice topped with fish and steamed) to white-miso soup. Small-pot dishes vary with the seasons, but the soup stock can be savoured year-round. Each dish is modest in presentation, reflecting the unassuming demeanour of the owner-chef.