The one that stole my heart that night was this Gindara Yaki, aesthetically served inside the shiso leaf with a splash of teriyaki sauce. The flesh was silky smooth and oily, with a nice hint of smokiness. I prefer having it without any sauce, but the sauce itself added a distinct sweetness to the fish. Another highlight of the night was their Yari Ika Maruyaki — grilled squid served with teriyaki sauce. The bouncy squid was seasoned lightly and beautifully barbequed to the perfect bite. Their yakitoris were best savoured with some umeshu or sake. My Amabuki Blood Orange Umeshu suit me really well, neither overly sour nor too sweet to get ready for the skewers. Do yourself a favour by asking their staff for sake recommendation. Our sake(s) were carefully selected to prepare us for the meal and they were easy to drink even when we were suffering from food coma 3/4 through our meal.