This kappo izakaya is run by a sake-loving couple. The husband tends the kitchen, the wife warms the sake. The menu, crafted to double as bar snacks, is dominated by seafood. Jellied conger eel broth, vegetables seasoned with vinegar and miso and freshly deep-fried tofu are standard fare. Attention is paid to details: seaweed is toasted over charcoal, dried bonito shaved just before serving. The intimate pub seats three guests at the most; on certain days, it’s exclusively for a single tippler.