Authentic Edomae-style sushi omakase is the name of the game at this new Japanese, courtesy of the craftsmanship of master chef Hisayoshi Iwa-san and his attention to sourcing the best ingredients, as in aged, fermented tuna sushi and abalone.
Check out the modern sushi counter: soft-toned, sophisticated minimalism that keeps the focus firmly on the food. Seafood is brought in from the Tokyo markets, preserved in salt and vinegar, waiting to be released with all its umami goodness. Octopus is a speciality that is slow boiled, frozen and then boiled again, which tenderises it to perfection and produces the wonderful silky texture, as seen in their octopus sashimi. This sits alongside fermented Toro sushi and their signature Tamago-yaki. Try also their crispy-skinned Amadai with seaweed or their Hokkaido Hairy Crab with Uni, the ultimate in firm-textured sweetness. And try not to miss their Rosy Seabass with Matsutake is a masterpiece, where the flavoursome matsutake is wrapped in the fatty seabass to help produce a rich full palate, balanced out by the acidity in a vinaigrette broth. Each of their tasting menus, incoproating the likes of crab, tuna, prawn, seabass and caviar, is a journey of discovery and joy.