Agura

A converted rice kura, with a high-beamed ceiling, wooden floors, slabs of wood for tables, and locally crafted bentwood chairs makes for a lovely, airy setting, heightened by eclectic cuisine, hip waiters, and jazz. The English-language menu lists several salads (I especially like the "Agura Original Salad" with lettuce, shrimp, boiled egg, tomato, ham, tuna, and sprouts), three kinds of pizzas fired in a wood-burning stove, and food that goes down well with beer, including edamame, chicken marinated in miso, spring rolls with sweet chili sauce, and Hida beef and miso cooked on a "dead" (they meant to write "dried") Hoba leaf. Note that there's a ¥200-per-person snack charge.

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