Sit at the L-shaped counter to best appreciate the skills of Chef Shigeru Nishida as he prepares nigiri with the fluid movements of a seasoned practitioner. You’re in his hands for the evening as he offers just two omakase menus—the difference being that the more expensive one comes with an added sashimi course. The chef sticks to a fairly traditional Edomae style and uses a variety of sources for his fish. Uni may be from Hokkaido but the shrimp is from Canada; tuna from Spain; salmon from Scotland; and the rice hails from California. The menus are good value as they include appetizers, around ten pieces of sushi, chawanmushi, red miso soup and dessert. If, for some bizarre reason, you're still not sated then go next door to the chef's ramen shop, Nishida Sho-ten.
- MICHELIN guide inspectors