The main attraction at Kurumaya is keenly priced sushi, so pitch up at the ground-floor bar for a quick fix from the short kaiten menu or venture down to the basement dining room – a compact, unadorned space offering the choice of traditional tatami (shoes off) or more conventional western seating. A broad range of raw fish ranges from top nigiri (toro tuna, sea urchin, tako octopus) to sashimi and temaki hand rolls: opt for a chef’s selection if indecision gets the better of you. Hot dishes run from deliciously light tempura, teppanyaki and robata grills with teriyaki sauce to donburi rice bowls – perhaps thinly sliced beef or succulent eel with a potent umami kick. Beers include Asahi, Kirin and Sapporo; otherwise, saké, umeshu (plum wine) and shochu are additions to the short wine list. Pleasant service runs at a stately pace.
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