Ine

High-top chairs line a counter wrapped around the open kitchen like a sushi bar, except there is no sushi: the hand rolls arrive topped with pomegranate, persimmon or fermented plum, alongside monkfish liver toast and ravioli folded from noodle sheets. Terry Park cooks with his mother beside him and his sister running the floor. Around fifteen seats in all, old Japanese films projected on a side wall, lanterns strung over the patio outside.