The Nishinos’ creed is to take the time and effort to get the food and service right. The couple makes pleasant conversation as they serve at the counter. At Taian the chef learned to cook in front of customers, kappo-style; at Ajikitcho, he learned how food is prepared at traditional Japanese restaurants. The meal ends with takikomi-gohan and white rice, for maximum satisfaction. The proprietress’ devotion to gracious service shines as she urges customers to ask for second helpings of rice on the house.