Inside is a hinoki counter worn smooth over the years, and cooks in white uniforms and high geta, making for a genuine Showa atmosphere. Second-generation owner-chef Kanji Kubota serves Kyoto dishes. The hassun have to be tried, not least because the restaurant is named after them, and they are prepared with a craftsmanship going back years. The menu items are set out on Kyoyaki serving dishes and, in keeping with the traditions of Kyoto cuisine, no meat dishes are served.