Aogaki

One diner said they could choose one final dish from somen, rice porridge, dashi-chazuke or cold pasta. Having a choice at the end of the meal is a pleasing touch in an omakase course. The same diner described a course of 8 dishes, including sashimi and carpaccio, a meat dish, a small hot pot of pike conger and the day’s fried dish. It makes for a meal with a sequence of individual dishes to savour.

Another account describes an omakase selection of hassun and sakizuke, followed by assorted sashimi including sea urchin, fatty tuna, prawns and squid, lotus-root manju, and grilled wagyu and tilefish. The meal continued with a fritter of sweetfish and corn, before ending with nyumen noodles in dashi. Course contents vary from one visit to another, so the appeal is in seeing what is served that day.

Sake is another part of the selection. The listed menu includes bottles with different profiles, such as the sweet San Shoraku, the dry Hitakami and Kozaikiku, described as fruity and savoury. A sake tasting set is also listed for those looking to find a pour to suit their meal.

Visit accounts mention counter and table seating, and reservations are available. The restaurant is closed on Wednesdays and open on Mondays, Tuesdays, Thursdays, Fridays, Saturdays and Sundays from 17:00 to 23:00.