The name means ‘making the most of the moment’. The chef is a kitchen team of one, pouring his passion into all things sushi. Side dishes are prepared with attention to modulations in flavour that keep the sake flowing. Use of red vinegar to make sushi rice reflects experience in Tokyo. Nigiri are moulded to place the main ingredient front and centre. Fish is thick-cut, sushi rice restrained in quantity. From start to finish, the chef’s determination to satisfy with fish in season shines through.