The restaurant has been around for a long time, it's old, dirty, and small, with the style of a traditional Japanese izakaya by the street. Inside, there are only kitchen and bar counter seats, so when someone wants to enter or leave, everyone else has to stand up. There's not much extra space, but although it is small, it has everything you need. It's very crowded and also very interesting. There are a few tables outside that are also fully occupied, and the business is booming.

Motsuyaki is the signature dish, with a big pot of offal soup placed at the entrance; almost every table orders it. Once ordered, the food is served immediately. There are also other side dishes and skewered items, reminiscent of early Japanese izakaya cuisine—simple and quick, not refined. The flavors are decent, and the main focus is on drinking with some food, possibly for a second or even third round.

There are many options for alcoholic beverages, including some early types of drinks. Hoppy is shochu mixed with malt extract, which is easier on the body and I personally like it. Lemon sour is also shochu mixed with an early version of lemon soda, which is rare nowadays, bringing a sense of nostalgia.