At this kappo restaurant, you’ll be welcomed by the cheerful Watanabe family and put at ease by the exquisite dishes and heartfelt hospitality. The son heads the kitchen with skilful support from the father, and the mother serves the dishes. Sesame seeds and sea lettuce create harmony between the taste and fragrance of the tsukuri. The guji steamed with ume and kombu is a speciality that combines the umami of tilefish and the sourness of pickled ume.