Okomusu

Once full – which happens within seconds of chef Hiroko Tabuchi opening her table d'hôte – all eyes are on the chef as she deftly whips up steaming plates of sautéed noodles and her speciality, okonomiyaki (a wheat-flour pancake with cabbage, chives, ginger, dried fish shavings and pork, prawn or squid), while hungry diners sit at the bar. Vegetarians can order a meat-free version.