After honing his skills in one of the city's most respected sushi-ya, the Nagoya-born chef champions a new take on classical Edomae sushi – the flavours and umami of fish and produce imported from Japan are accentuated by the bright acidity of rice dressed in red and white vinegars. On top of the two omakase menus, kappa maki is available as an add-on. Thanks to the Japanese Zen garden and natural wood finishings, the space feels serene.