Kamatoto

At Kamatoto, the seafood is a good place to start when choosing what to order. Some diners opt for sashimi, while others are drawn to fish grilled with salt or seared. One visitor enjoyed sashimi of mackerel, threadsail filefish and barracuda, followed by grilled Pacific saury. Another ordered returning bonito sashimi with garlic, along with gari tomato and fried whale. They recalled that the whale was juicy when freshly fried, and that they mixed shichimi pepper into the mayonnaise served alongside. Seafood takes centre stage, with other small dishes to suit the occasion.

There is more to explore beyond sashimi: one diner particularly enjoyed maitake mushroom tempura alongside the raw fish. The menu also lists whiting, wild udo and maitake tempura, offering fried dishes to break up a seafood-focused meal. Clam yakisoba is a tempting choice to finish with. One visitor describes it as salt-seasoned yakisoba that brings out the flavour of clam stock, with a touch of dried chilli. Seafood gratin is another option when you fancy a warm dish that differs from the Japanese-style accompaniments.

The menu lists several varieties of sake, and one diner who enjoyed citrus-flavoured sours chose a jabara highball. There is room to pair a drink with sashimi or grilled fish, or to add a more substantial dish. One visitor mentions counter seating and a tatami room, while several others note that there are few seats. Dinner reservations are recommended, so it is worth booking ahead if your party size or plans are set.