The first night we tried to come here, they were full, but our hotel was able to get us seats for 2 at the bar for a Friday night with 1 day’s notice. They speak zero English here, so we basically had to rely on a limited knowledge of Kanji and a lot of pointing at other people’s dishes. We did beer and sake and a beef nabe. It’s not your typical hot pot. They start with beef fat in a shallower dish(which sits on a small charcoal grill), then they place the wagyu in there. Then, there’s a onion and apple base, and then a sweet soy sauce and water for the broth. Our order came with lots of vegetables(mushrooms, cabbage, etc), tofu, and konjac noodles. The broth was super flavorful with all the vegetables and the beef fat. The beef is meant to be dipped into a raw egg, which adds tons of flavor. In the end, I added the egg to the leftover broth, which I’m not sure is what you’re supposed to do, but it tasted awesome. They have limited counter seating and maybe 3 or 4 tatami tables. When you leave, you’ll smell like beef and maybe some tobacco. Even though we had a hard time communicating, they were very nice. Bonus — they take credit cards.