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A snug Japanese eatery tucked between Cambre wood and a university, where the chef waves at you from behind the counter like he's been expecting you. The room runs on old-school sushi-bar energy: tradition-first cooking, precise technique, and an omakase option for those who'd rather let him decide. The à la carte is wide enough to keep regulars coming back, and the whole place has the quiet authority of somewhere that's been around forever. Book ahead.
The awards strongest first
- Le Fooding Le Fooding Guide
- Michelin Guide Selected Restaurant
One number, weighted & current 84
How we scoreThe dishes from the writeups
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Sashimi of salmon
“Everything, from sashimi of salmon or warm chawanmushi of shrimp and asparagus to tuna sushi prepared to order, bears witness to his consummate technique and passion for authenticity.”
Michelin Guide -
Chawanmushi of shrimp and asparagus
“Everything, from sashimi of salmon or warm chawanmushi of shrimp and asparagus to tuna sushi prepared to order, bears witness to his consummate technique and passion for authenticity.”
Michelin Guide -
Tuna sushi
“Everything, from sashimi of salmon or warm chawanmushi of shrimp and asparagus to tuna sushi prepared to order, bears witness to his consummate technique and passion for authenticity.”
Michelin Guide
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