Within this banal strip of countless shops, look for the place with the line out front, before the door has even opened. Once inside, take a seat at one of the dozen places along the sushi bar, where the chef’s omakase is served at bargain prices. A handful of tables along the back welcome larger parties. Reservations are strongly recommended and the house policies are strict: call precisely one week in advance, places are held for 15 minutes and meals will last no more than two hours. The freshness and superb quality of the rice and fish, from soy-glazed amberjack to scallops with grated yuzu, make all of this worth it. The omakase is only sushi, but cooked specials include salmon quiche, fried chicken cartilage and slow-cooked beef tongue.
- MICHELIN guide inspectors
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