Drink casually, taste the fresh sea food that the chef chose everyday.
brings out the umami of every seasonal ingredients, continue to quest.
35 years of experience, diligently working Edo style suchi using food of the season and making exquisite nigiri.
Chef’s paraticular sushi rice
Selection of seasonal food, taking time for preparation, finishing touch
The chef is professionally trained and experienced at a well-establised retaurant.