Owing to its size, Tashinami has a take-it-or-leave-it menu: there’s just one Japanese-themed offering, which changes seasonally. On a recent lunch visit, a giant plate was served containing colorful hors d’oeuvres, including steamed rice with shiitake mushrooms, two succulent bites of duck breast, steamed spinach and pickled taro. For desert, mochi rice cake is hidden inside the folds of a bamboo leaf. Despite a paucity of ingredients, the simple suimono (soup) served at the end of the meal, was evocative of the sea, but thankfully, much less salty.
In line with the nationwide state of emergency declared on April 16, the government is strongly requesting that residents stay at home whenever possible and refrain from visiting bars, restaurants, music venues and other public spaces.