The duo of chefs chose to open this sushi-ya in serene surroundings away from the busy CBD. In the same vein, the wood-rich interior is minimal and Zen-inspired. All the ingredients are shipped from Japan four times a week for peak freshness. Three seasonal menus are available and attention to detail is visible at every level – Yamagata rice is dressed in a blend of three red vinegars for the perfect tartness that complements oily fish.