Masahiro Yoshitake has a special place in his heart for Ginza, as this is where he began his journey as a sushi artisan. He applies his own ideas, further developing the traditional techniques of sushi artisans of the past. Fish is not wrapped in kombu kelp but steeped in kombu water. The nikiri soy sauce is prepared separately according to the characteristics of red-, white-fleshed or blue-backed fish. Sparing neither effort nor imagination, he joins past with future to tread a unique path.