Summary: A lively dining hall serves sushi with wakame and daikon, plus chutoro and akami zuke on rice.
Inside a roomy, lively hall, a row of chefs works the counter while the room hums with chatter and the clink of dishes. The menu leans into the craft, offering both a nigiri heavy experience and a more structured course that begins with seaweed, sashimi, and small bites, then proceeds to an array of sushi pieces touched by seasonal fish. The chefs handle each piece with precision, balancing temperature, texture, and umami to deliver a memorable sequence.