Guests are in good hands at this mini sushi counter that's off the beaten path in a modest strip mall. Chef/owner Takeaki Tadokoro along with young chef, Tatsuro Tsuchiya, take great pleasure in providing an enjoyable experience. Their style is approachable, and while an à la carte menu is offered in the dining room, the omakase is a more popular option. Whether it includes those creamy and meaty oysters from British Columbia or succulent scallops from Hokkaido, they use only the finest ingredients. To wit: a mix of sea urchin from California and Hokkaido topped with ikura hits all the right notes. Goldeneye snapper with yuzu zest and ponzu-marinated bluefin tuna are two more highlights.