From the hostess of the restaurant, who runs the floor with an eye for detailed high and exact expectations, to the waiters and wait staff, the place runs perfectly and, for the diners, comfortably and easily. The bartender mixes drinks expertly (martinis for example); wines are reasonable, the menu, the waiters too, make effective suggestions.
Wednesday's prix fixe is a bargain for three-course dining; the chef's tasting menu on Thursdays is an invitation to surprises of great bites.
Everyday is a menu of fresh, expertly prepared tastes using fresh and delicious-tasting ingredients.
The place is intimate, cozy, familiar, relaxing. The pottery and the art are well worth looking at. It is good for a collection of old friends, a romantic spot, a regular dining spot, a place for families. Children fit in, but they are not regularly diners here.
The decor, the food, the management are all exercises in taste, an expression of balancing the forces that go into good eating.
Later in the evening, Hideo Yamashiro, an Okinawan by birth, often takes a table with family or friends and usually with some staff. He brings a Japanese and French fusion for sure. But the best Okinawan island places find a balance of all things, which he seems to have done here.
Finally, the catfish, a famous dish for many years, is wonderful--15 years ago and today.
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