In short: Konnichiwa is a small Japanese restaurant whose space is outfitted in a way that generates a warm and inviting atmosphere to go along with your yummy food!
I had the nabeyaki udon and I was completely satisfied with the whole dish. The broth was perfectly umami, without the harsh taste of powdered MSG. Udon tasted homemade, and had a good level of cooked-but-springy density. The tempura tasted fresh and crispy. (My favourite was the acorn squash!)
My friend ordered the tonkatsu ramen with gyoza and she was enjoyed her meal as well. (As a measure of comparison, we are both devotees of Sansotei ramen.)
It seems Konnichiwa is an expert at casual Japanese cuisine. The prices here may be slightly higher than your run-of-the-mill place, but I would say it's worth it.
(Fun fact: the chef, Kohei Matsuyama, has had high-level training in haute cuisine dining and packs over 20 years experience working at prestigious restaurants in Tokyo and Toronto.)