This kappo izakaya is run by a sake-loving owner. The menu, crafted to double as bar snacks, is dominated by seafood. Jellied conger eel broth, vegetables seasoned with vinegar and miso and freshly deep-fried tofu are standard fare. Attention is paid to details: seaweed is toasted over charcoal, dried bonito shaved just before serving. The intimate pub seats three guests at the most; on certain days, it’s exclusively for a single tippler.