Anji

Two diners who ordered a sashimi platter said the selection of fish changed from day to day and that there was plenty for them to share. Another guest praised the freshness of the sashimi and the way it was cut, and enjoyed what was available that day, including lightly blanched red sea bream and fatty tuna. Starting with a platter and adding individual fish that catch your eye could be a good way to order.

Oysters also draw appreciative comments. One diner described the sake-steamed oysters as delicate and comforting, and enjoyed them alongside a whitebait and sesame salad, clam miso soup and fried sardines. For a seafood-centred meal, it is welcome to have a choice of small dishes that can make the table more varied than sashimi alone.

A guest who tried the conger eel course reported a progression from conger eel sashimi and chilled savoury egg custard to vegetable and conger eel tempura, conger eel shabu-shabu and rice porridge. They enjoyed the broth as it was, and noted that plenty of lettuce was served on the side. With the final rice porridge included, the course could suit a gathering looking to make a meal of seafood.

The drinks list includes a wide selection of shochu, as well as beer and cocktails. One diner recommended the grapefruit sour, noting that it came with frozen fruit. Several courses include all-you-can-drink options, and listed dishes include can-steamed oysters, sashimi and seasonal hot pot. Course dishes and availability can change with the season and ingredients on hand, so checking when booking can help you choose.