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An intimate Japanese omakase counter serving chef's-choice Sushi and Tempura in Edomae style, the traditional Tokyo preparation rooted in fresh Nigiri and careful rice temperature.
The operation centres on a single bar where the chef controls each course, a format that demands technical precision and direct engagement with diners. Omakase kitchens in this city often chase novelty or theatrical presentation; this one emphasizes foundational Sushi craft and the interplay between fish selection, rice seasoning the diner's palate at each bite. The Tempura follows the same discipline, fried to order in small batches so each piece arrives at its peak crispness, a technical anchor that separates a serious Tempura program from casual execution.
Try the omakase, sushi, tempura.
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