Fumibun

Sashimi, fried dishes and ankake feature among the plates enjoyed by diners at Fumibun, with seafood at the heart of a varied meal. One visitor recalled that the sashimi showcased the flavour of each fish and was cut in generous slices. The fried dishes, they said, were light and not over-seasoned, while the ankake had a gentle flavour. From sashimi that lets the seafood shine to easy-to-enjoy fried dishes and comforting ankake, the menu lends itself to a relaxed evening of choosing several dishes to share with a drink. Listed options also include grilled fugu, grilled scallops and shrimp taro with ankake.

For a dish to seek out, consider dashimaki tamago or grilled conger eel. One diner who was impressed by the dashimaki tamago recommends finishing the meal with Handa somen. They were surprised by the flavour of the dashi, and also remembered the contrast between the chewy fried tofu and thinly sliced lotus root in the ko-gitsune makizushi.

There is plenty to choose from at the bar, too. The menu lists 40 kinds of regional sake from across Japan, including Kubota, Denshu and Tedorigawa. Drinks also include draft beer, highballs and fugu-fin sake, as well as fresh tomato chuhai and strawberry umeshu. The selection works whether the focus is on the food or the drinks. Fumibun caters to both solo diners and groups, with table service. Dinner reservations are recommended, so it is worth booking ahead for a meal with companions or a gathering.