The style here is an omakase set meal of tempura and items prepared in dashi stock. The owner-chef fries the tempura, and the proprietress intersperses it with takiawase and hand-made oden. Truly a duo in consummate synchrony. For dashi dishes, the couple trade ideas and prepare items together. In summer, tempura of pike conger with simmered onions is served; in winter, crab tempura comes with pureed soup of lily bulb. The harmony between husband and wife is as melodious as their restaurant’s name.