The same team behind Kosaka has leveled the playing field by throwing open the doors of this more casual yet equally delightful iteration. The space is fitted out with counters inside, while outdoor dining is abuzz during warmer weather. The carte is basic, affordable, and especially appealing, as evidenced by the routine lineup of diners.
Sets of onigiri are the way to go here, alongside a plethora of maki, handrolls, and other specials. Highlights may reveal wonderful ceviche-style preparations, like kampachi imbued with yuzu kosho and accompanied by radish slices; king salmon with scallion shiro dare and sesame seeds for great texture; as well as sea scallop with a mound of seared Hokkaido uni and soy sauce for a refreshing pop of flavor and finish.