Char-grilled fish and rice cooked in an iron pot are the mainstays here. Set lunches of salt-grilled mackerel and sablefish saikyo-yaki (fish marinated in white miso and grilled) are popular. In the evening, guests can choose from a selection of meats and vegetables to grill. Pickled dried Nanko-ume apricots from the chef’s native Wakayama are the perfect companion to rice. À la carte offerings are plentiful, so pairing various fish and bar snacks with sake and wine is a fun way to dine.