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Authenticity and tradition are paramount in this little sushiya. From the moment you walk in, to the rapid succession of courses that follow, everything in this dining room seems steeped in a sense of calm. Chef Hiroyuki Naruke prepares every item and thoughtfully serves each diner. Edomae-style sushi arrives as an omakase of fish, while other courses may commence with sashimi and nigiri. Case in point—amberjack sashimi with onions and soy, where each morsel is sliced, seasoned and set before your eye. This may be tailed by nigiri such as Hokkaido scallops, kohada, and fatty tuna. The pleasure of dining here extends right to end with the simple, spongy, and fluffy block of tamago.