The menu is not hugely extensive but does what it does competently - and to increase the alcohol intake of its guests.
Although it's not known for its raw cuisine (and does not serve sushi since the don't make the rice), we start off with the Sanma (Pacific Saury) sashimi, which is the "catch (or flown in) of the day". Roughly chopped up but a good size to enjoy the moist and fat fish, it was pretty good even if not the best. The choice of wasabi or minced ginger/ chopped spring onions to go with your shoyu was also available without request.
The butter grilled squid was a succulent combination of garlic butter and squid juices although the squid was a tad overcooked and bordered on rubbery in some parts but the sauce accompanied by more Japanese mayo was a nice sinful combo which would help you down more sake than you can say sake.
To round off, we had the katsu curry rice and stir fried mixed vegetables. Although the pork cutlet was not the best cut (it's not black pork) I've had, the curry tasted every bit home-cooked and rich in the stock it had been stewing in all day. Coupled with the red pickles, very very good.
Almost like being transported back into a back street in Tokyo and enjoying as the locals do..