All self-respecting soba restaurants offer tempura. Few do so with as much finesse as you find here. Ask for the seasonal tempura plate and you will first be served a couple of chi-ayu (young sweet fish), which moments earlier were swimming in a small tank at one end of the counter. These will be followed by juicy chunks of hamo (pike conger), a summer specialty in western Japan, plus morsels of maitake mushroom, eggplant and other vegetables. Start with new-harvest edamame soy beans or broad beans charcoal-grilled in their soft, jade-green pods. Follow this with an order of sashimi, or perhaps a serving of namero (coarsely chopped white-meat fish mixed with miso and scallions, much like the piscine equivalent of a steak tartare.
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.