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A basement sushi counter in Nishi-ku where the meal eases in with handmade tofu before the chef gets to work. The tilefish arrives scored and grilled to resemble a pinecone, pike conger comes as shabu-shabu, and the nigiri, seasoned with red vinegar and salt, leans on old-school toppings like simmered conger eel and Orient clams. It's the kind of place where technique announces itself quietly, without a word.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Simmered conger eel
“Sushi toppings such as Orient clams and simmered conger eel attest to old-school craftsmanship”
Michelin Guide
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