At Kiku, owners Anzu Tanaka and Yuma Iwami have turned their popular market stall – run under the same and specialising in yakitori, mochi and fruit sandos – into a permanent restaurant.

The menu showcases homely, everyday Japanese dishes. There are four ochazuke (green tea over rice) options to choose from; there’s Nagoya specialty mazesoba, but made with buckwheat noodles; and to drink, there’s even a Gari Sour – a tart, savoury vodka highball with pickled ginger. Agedashi tofu is served in a typical Japanese style: as a light, comforting appetiser.

There’s also a tight, punchy selection of nigiri and sushi rolls, along with a sashimi boat. Of course, yakitori and sweets are on offer, plus izakaya staples like karaage, gyoza, chuhai and whisky highballs.