A Japanese restaurant divided in two: you can perch at the counter and watch the sushi chefs in action, or you can go next door and sit at a table in a slickly run, narrow room decked out in earthy tones. Either way, you’ll be well looked after by an attentive team.
The menu is also divided—between sushi and sashimi from the bar, and hot dishes from the kitchen. Regulars, however, relish the highly enjoyable omakase that features everything from octopus, ikura and tuna, to creamy shrimp and lightly roasted grunt fish. Hot dishes range from the traditional to the more innovative and adapted, but steer clear of tempura and go straight for the soba. Made in house, these springy noodles swim in a warm, wasabi-infused dashi loaded with mushrooms and cilantro.- MICHELIN guide inspectors