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The glass case up front, stacked with nigiri the old way, sets the tone before you sit down. This is a neighborhood sushi counter rooted in Edo tradition, where the chef cuts and serves everything himself, from omakase sets to single pieces ordered off the board. The tuna is soy-cured, the conger eel lacquered in sweet sauce, and the egg comes layered and split across the rice in a style called kurakake. The Michelin Guide awards it a Bib Gourmand.
One honor, in evidence:
The record strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
- Conger eel Michelin Guide
Nearby in the record closest first
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- Bar Libre Drink · 81
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- Japanese Ramen Gokan Japanese Noodles Eat · 74
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