Summary: Basement-level counter with an ice box and handwritten plates showcases precise nigiri.
The space blends a nostalgic Showa vibe with meticulous modern craft. A basement setting hosts a refined counter where guests watch the chef care for each nigiri, from Hokkaido scallop to akami tuna, with the rice seasoned by azaku red vinegar. The ice box at the rear wall becomes a quiet star, while handwritten wooden plates name the day’s catch. English and Japanese sections ensure guests can follow techniques, and a bilingual fish guide sits beside a book of rarities for curious palates. Advance reservations are essential.