Prone to silent absorption in his work, owner-chef Yoshimichi Kaihara is a self-taught craftsman. Preferring to yield the limelight to his sushi, he works diligently in the background. Fatty tuna brushed with foamy soy sauce and uni with nori soy sauce create unique flavours. Decoratively cut squid and oysters cooked on low heat attest to his focus on ingredients. Diners are advised to start by enjoying the eight-piece omakase and adding items according to season and taste.