Drink and Dine
Laying the table.
Sushi, and the season picks the fish
Hōjō
Restaurant
The tables are single slabs of teak, set with black slate mats, a rough-glazed stone rest for the chopsticks and a heavy faceted tumbler.
The chairs are low and cushioned in oatmeal. A curtain of green hangs down the water side, and it is most of what you look at while you wait.
What the kitchen does behind that is older than it looks. Fish is cured and kept by traditional Japanese methods before it reaches a plate, and what gets bought at all is governed by what can be bought responsibly. Dress is smart casual.
What the kitchen does behind that is older than it looks.
