Giyohan 기요한

Before the rice bowl arrives, tofu and a few slices of sashimi with a soybean paste and sesame sauce are set down. The kaisen-don carries conch, salmon roe, tuna and raw shrimp, and Giyohan-don, the house namesake, adds sea urchin. Partway through, ask for sea bream broth and staff pour it over the remaining rice to turn it into ochazuke. With a small matcha pudding at the end, the meal runs like a short course, much like Tsujihan in Tokyo.