Dining at Robata Honten or at Mikawa in Tokyo is an unforgettable experience. Both are presided over by men in their 60s, one a restaurateur, the other a chef. Both exude old-world Japanese hospitality. Both inhabit buildings at least 60 years old. And both, as in so many of Tokyo's restaurants, only take cash.
在東京Robata Honten或三河餐廳(Mikawa)用餐是一種難忘的體驗。兩家店都是60多歲的男人在打理，一個是飯店老板，另一個是廚師；它們都體現了古老的日式好客風格；它們都坐落在至少60年的建筑里；而且兩家店和東京的若干餐館一樣，只收現金。
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