Authenticity and tradition are paramount in this extraordinary little sushiya. From the moment you walk in to the rapid succession of courses that follow, everything in this dining room seems steeped in a sense of calm. Meals typically begin with Chef Hiroyuki Naruke, who gracefully prepares every item and thoughtfully serves each diner. Edomae sushi arrives as an omakase of sublime fish, while other courses may commence with downright flawless sashimi and nigiri. Case in point—amberjack sashimi with onions and soy, where each morsel is sliced, seasoned and set before your eye. This may be tailed by such delicious nigiri as Hokkaido scallops, kohada and fatty tuna.
The pleasure of dining here extends right to the simple, spongy and fluffy block of tamago.
Work in progress.